Loaded Baked Potatoes

These LOADED baked potatoes turn a standard side dish into a full-on entrée. Packed with steamed broccoli, bacon, cheddar, sour cream, and chives, they are a meal on their own! They are quick to toss together, have a variety of different flavors and ingredients, and are economical to make in bulk. Continue reading "Loaded Baked Potatoes" »

Loaded Baked Potatoes

Some of the time choosing what to make for supper begins with the motivation of only one fixing. A companion of mine sent us some awesome blue cheddar this week and my dad concluded that he needed to make twice heated potatoes with it. 


Neither one of us has made stuffed potatoes in some time, so we wound up testing more than a few days with different blends. 

We chose two — one an exemplary twice-heated potato crushed with a mix of sharp cream, milk, and margarine, and blended in with disintegrated bacon, green onions, and ground cheddar. 

The other blend utilizes our blue cheddar with some hacked chives. 


The best thing about this formula is that it's brilliantly adaptable. 

The sums indicated are a rule, however it's up to your own creative mind and taste. 

We like a rich and cushy potato stuffing, so we include cream and beat the potatoes with a hand blender. 

Any mix of fixing fixings will do. You could even mix in extra meat like ground hamburger or chicken to make an all the more filling dinner. 


Chestnut potatoes are the best decision for making twice prepared potatoes. Their shape and size functions admirably for this reason and one portion of a stuffed Russet is an ideal single serving size (or eat two parts in case you're extremely eager!) 

The skins of Russet potatoes are likewise somewhat more tough than red potatoes or Yukon golds, which makes them simpler to burrow out and stuff. 


The name says everything, except to make sure we're clear, this is what you do: 

Broil the potatoes entire until they're handily punctured with a fork, similarly as though you were making standard prepared potatoes. 

Cut them down the middle and scoop out the internal parts, deserting a slight shell of potato skin. 

Pound the inner parts, as though you were making pureed potatoes, and include the other filling fixings (cheddar, cream, bacon, etc). 

Partition the pureed potatoes between the potato skins and prepare in the stove until steaming hot. 


Albeit the vast majority of the work to make these twice prepared potatoes is hands off, it ends up being somewhat tedious for a weeknight. Entertainment Unlimited

To separate the work, you can meal, pound, and stuff your potatoes as long as three days ahead and refrigerate them in a sealed shut holder for as long as three days. At that point simply warm the stuffed potatoes in the broiler when you're prepared to serve. 

Consider doing this on a Sunday evening and afterward warming your twice heated potatoes for a speedy feast during the week. 


Twice heated potatoes are a great side dish for a succulent nice meal or meatloaf. With some withered greens or a side serving of mixed greens on the plate, you have a total feast. 


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Twice Baked Potatoes Recipe 

Cook time: 60 minutes, 45 minutesYield: Serves 4 to 6 

Pick either the cheddar and bacon stuffing or the blue cheddar and chives stuffing; amounts are for a full bunch of prepared potatoes. 


4 huge reddish brown potatoes, about a pound each 

Additional virgin olive oil 

1/2 cup sharp cream 

1/2 cup milk 

2 tablespoons spread, mollified 

1 tablespoon cream 

Stuffing Option 1: Cheddar and Bacon: 

1 cup ground cheddar 

4 strips bacon 

1/4 cup hacked green onion 

Stuffing Option 2: Blue Cheese and Chives: 

1 cup disintegrated blue cheddar 

1/4 cup hacked new chives 

1/2 teaspoon salt 

METHODHIDE PHOTOS Entertainment Unlimited

1 Bake the potatoes: Preheat the stove to 400°F. Scour the potatoes clean under running water. Jab every potato in a few spots with the tines of a fork so when the potatoes are cooking they don't detonate. 

Rub the potatoes done with a little olive oil. Spot straightforwardly on the center or top rack of the broiler. 

Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when squeezed. Entertainment Unlimited

On the off chance that short on time you can prepare the potatoes in the microwave, 10 minutes on high warmth for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave prepared potatoes aren't so firm, so you might need to rub a little olive oil on them and finish them in a customary stove at 400°F for 10 minutes. 

2 Cook the bacon if utilizing: If you are including bacon as one of your blend ins, while the potatoes are cooking, cook the bacon strips in a griddle on medium low warmth for 10 to 15 minutes, or until fresh. Channel on paper towels. Let cool. Disintegrate. 

3 Make potato "pontoons": Allow the potatoes to cool to contact. Cut the top third the long way off the potato. 

Utilize a spoon to scoop out the inner parts, shaping a potato "kayak", leaving around 1/4 inch of potato on the skin. 

Then again, you can cut the potatoes into equal parts, the long way. For this situation you might need to prepare an additional potato with the goal that you will have more potato filling to hill into the potato vessels. 

4 Mash potato internal parts with sharp cream, milk, spread: Place the scooped out potato inner parts, harsh cream, milk, cream, and margarine into an enormous bowl. 

Pound with a potato masher. In the event that you need a smooth surface, beat with an electric mixer until wanted consistency. Don't over-beat the potatoes! They can turn stick y on the off chance that you do. 

5 Stuff potato shells with filling: Mix in the additional items with the potato filling. Hold a portion of the additional items to sprinkle on the highest points of the potatoes. Spoon fillings into the potato shells. Sprinkle with additional garnishes. 

Stuff heated potatoes with garnishes before returning them to the broiler Entertainment Unlimited

6 Bake: Heat broiler to 350°F. Spot potatoes on a simmering skillet and prepare 15 to 20 minutes until warmed through.