Easiest Way to Cook Delicious My twice baked loaded potatoes

American Food With New Recipes, fresh from mommy.

My twice baked loaded potatoes. A baked potato is a super simple side dish. Even though certain members of my family would be happy to top the potato with just a slap of butter, I am not that person. I need my spud "loaded" and with all the fixings.

My twice baked loaded potatoes Transfer potatoes to a cutting board, and cut in half. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth. You can cook My twice baked loaded potatoes using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of My twice baked loaded potatoes

  1. It's 6 of large potatoes washed.
  2. Prepare 4 slices of cooked bacon chopped.
  3. Prepare 6 slices of cheese halved ur fav one.
  4. It's 1/2 of onion chopped.
  5. It's 8 slices of pepperoni.
  6. You need 1/2 cup of milk.
  7. Prepare 4 tbsp of butter.
  8. It's to taste of Salt and pepper.

Scrub potatoes; pierce several times with a fork. This baked potato casserole starts with…you guessed it…baked potatoes. Wash your potatoes, rub them with a little oil and salt, pop them on a baking sheet, and bake for around an hour. Once your potatoes are cooked and cool enough to handle, chop them into bite-sized pieces and add them to a huge mixing bowl.

My twice baked loaded potatoes step by step

  1. Wash potatoes the prick with for all over and bake for 1 hr or 1 hr 15mins until tender.
  2. Remove slice in half and scoop out.
  3. Place in a bowl add milk and butter and mash until smooth.
  4. Add bacon pepperoni onion and cheese put back in potato skins.
  5. Bake for 20/ 30 mins until Brown and enjoy.

Twice Baked Potatoes are basically a way to eat mashed potatoes in a cute little potato boat. The first bake is roasting the potatoes so they are nice and tender and the outside is crispy. A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.