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.
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 achieve it.
Ingredients of My twice baked loaded potatoes
- You need of large potatoes washed.
- You need of cooked bacon chopped.
- It's of cheese halved ur fav one.
- It's of onion chopped.
- You need of pepperoni.
- It's of milk.
- Prepare of butter.
- Prepare 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 instructions
- Wash potatoes the prick with for all over and bake for 1 hr or 1 hr 15mins until tender.
- Remove slice in half and scoop out.
- Place in a bowl add milk and butter and mash until smooth.
- Add bacon pepperoni onion and cheese put back in potato skins.
- 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.