loaded twice baked potatoes
I love making these when I have guest over for dinner. They are very easy to make, but taste like it took hours to make.
No Image
prep time
30 Min
cook time
2 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 6 large russet baking potatoes
- 1 bunch green onions
- 2 cups extra sharp cheddar cheese
- 6 ounces crumbled bleu cheese
- 8 ounces crumbled bacon
- - small amount of half and half
- - grated parmesano reggiano cheese
How To Make loaded twice baked potatoes
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Step 1Preheat oven to 375. Wash potatoes thoroughly, and pat dry. Poke several holes for steam to escape. Bake until done (about 45 minutes). You want the potatoes done, but not to the point where the skin is pulling away from the potato. Remove from oven and allow to cool.
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Step 2Split potatoes lengthwise and scoop out insides into a mixing bowl, leaving a small border of potato next to the skins.
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Step 3Mash potatoes with enough half and half to moisten. Add cheddar, bleu cheese, and crumbled bacon. Mix thoroughly. Chop green onions and tops. Add to potato cheese mixture.
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Step 4Fill each potato skin just slightly above the top. Sprinkle with extra sharp cheddar cheese. Grate Parmesano Reggiano on top of cheddar.
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Step 5Bake at 350 for 35-45 minutes.
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