Of course if you are like me I made a meal out of these little potatoes. I had one and then promptly went back for two more. If you want these for a crowd you need to double the recipe.
I somehow managed to delete all of the other hundreds of photos of these potatoes when transferring them from my camera to my computer. They were there and then they weren't. Sometimes I just don't even know. Since at that point we had eaten them all I couldn't take more. #bloggertroubles
You can switch up the topping to make them a bit healthier - scallions or broccoli anyone? These are decidedly not all that healthy with loads of cheese and bacon. They are delicious though. Mr. J talked about kicking up the heat aspect with paprika or cayenne. I thought they had a nice kick on their own with the use of pepper jack cheese. Lately even the littlest spice seems really spicy.
Loaded Twice Baked Potatoes
Prep Time: 10 minutes
Cook Time: 1 hour
Keywords: bake appetizer bacon cheese potatoes Super Bowl
Ingredients (6 potato skins)
- 3 Russet Potatoes
- Olive Oil
- Sea Salt or Kosher Salt
- 2 ounces cream cheese, softened
- 2 tablespoons butter
- 1 tablespoon garlic powder
- Shredded Colby Jack Cheese, Cheddar Cheese, and Pepper Jack Cheese
- 3 Slices of bacon, cooked and crumbled
Preheat the oven to 400 degrees.
Drizzle each potato with olive oil and then in the salt to coat entirely.
Place the potatoes in the oven on tin foil and bake for 50-60 minutes. A fork should slice through the skin easily.
Allow to cool then slice open lengthwise and remove most of the white flesh into a bowl. Add the butter and cream cheese and using a potato masher begin mashing the insides. Add seasoning and mash until smooth.
Spoon back into each potato skin and top with cheese and bacon.
Place onto a baking dish and bake until the cheese is melted, about 10 minutes.
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