My twice baked loaded potatoes
My twice baked loaded potatoes

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, my twice baked loaded potatoes. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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My twice baked loaded potatoes is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. My twice baked loaded potatoes is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have my twice baked loaded potatoes using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make My twice baked loaded potatoes:
  1. Prepare 6 large potatoes washed
  2. Prepare 4 slices cooked bacon chopped
  3. Take 6 slices cheese halved ur fav one
  4. Get 1/2 onion chopped
  5. Take 8 slices pepperoni
  6. Prepare 1/2 cup milk
  7. Make ready 4 tbsp butter
  8. Get to taste Salt and pepper

I need my spud "loaded" and with all the fixings. That's why I love making these Loaded Twice Baked Potatoes. How to Make Loaded Twice Baked Potatoes. Wrap potatoes in foil OR rub with a little bit of vegetable oil, prick with a fork and place on a lined baking sheet.

Instructions to make My twice baked loaded potatoes:
  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

Loaded Twice-Baked Potatoes Loaded Twice-Baked Potatoes. For twice baked loaded potatoes, we like to use a starchy potato. You may find it hard for them to stay together when you scoop out the filling, but the potato filling will mix in and absorb the butter and sour cream much better than a waxier potato like red potatoes. We choose Russet potatoes for this recipe. Remove the baked potatoes from the oven.

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