Loaded Twice Baked Potatoes
These are Show Stealers, so Rich, Creamy and Cheesy!
Baked tater skins filled with a wonderful loaded mash.
The mash had freshly grated Parmesano Reggiano cheese, crumbled bacon, sauteed minced onion and garlic, along with lots of heavy cream, butter and salt.
Topped with Havarti cheese and Cajun spice and broiled to a golden Nirvana.
1 large Russet potato per person
Shredded cheese, your favorite(s)
Heavy cream
Butter
Crumbled bacon
Sauteed minced onion and garlic
Salt and Cajun seasoning
I give no set proportions to this recipe since it'll vary widely according to how many potatoes are being prepared,
Bake the potatoes, split in halves and hollow out the skins.
Prepare a lusciously creamy, cheesy mashed potato mixture using all the listed ingredients, and then refill the skins, and lastly top with cheese and spices.
Back into the oven under the broiler to melt the cheese and get some color.
These are Show Stealers, so Rich, Creamy and Cheesy!
Baked tater skins filled with a wonderful loaded mash.
The mash had freshly grated Parmesano Reggiano cheese, crumbled bacon, sauteed minced onion and garlic, along with lots of heavy cream, butter and salt.
Topped with Havarti cheese and Cajun spice and broiled to a golden Nirvana.
1 large Russet potato per person
Shredded cheese, your favorite(s)
Heavy cream
Butter
Crumbled bacon
Sauteed minced onion and garlic
Salt and Cajun seasoning
I give no set proportions to this recipe since it'll vary widely according to how many potatoes are being prepared,
Bake the potatoes, split in halves and hollow out the skins.
Prepare a lusciously creamy, cheesy mashed potato mixture using all the listed ingredients, and then refill the skins, and lastly top with cheese and spices.
Back into the oven under the broiler to melt the cheese and get some color.
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