Post by Kathy on Nov 23, 2016 0:49:36 GMT
Loaded Baby Baked Potato
I've never made a twice baked potato but I ran across this recipe on FINE COOKING and had 6 potatoes to use up from Sunday when hubby made his Veggie Soup!
The Yukon Gold potatoes are wonderful! They sell super small baby, medium size baby and the big potatoes! I had the medium baby but they sure look a lot bigger in the picture but trust me they were small! So small that I could of fit all of them on my small picture plate!
The inside filling was sooooo good! The Parmigiano Reggiano Cheese was the perfect topping! These babies made a great side dish and so easy to make!
6 smaller Yukon Gold Potatoes (not the smallest or largest but the Salad size they are called)
2 Tablespoons Extra Virgin Olive Oil
Sea salt and freshly ground black pepper, to taste
1½ Tablespoons soft bacon bits
2 Tablespoons sour cream
2 Tablespoons thinly sliced fresh chives
6 Tablespoons grated Parmigiano Reggiano Cheese
Preheat the oven to 425°.
On a foiled baking sheet place the potatoes and toss with the olive oil. Sprinkle with salt & pepper and toss again.
Bake the potatoes until tender, 20-25 minutes. Remove from the oven and cool enough to handle.
Carefully hollow out each potato. Begin by slicing off the top. Use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops.
Mash the potato flesh with a masher or a fork, then combine it with the bacon bits, sour cream and 1 Tablespoon chives. Sprinkle with more salt & pepper if desired.
Using a small spoon fill the hollowed potatoes with mixture. Sprinkle cheese.
Return the potatoes to the 450° oven and bake until the filling heats through, 8 to 10 minutes.
Sprinkle with the remaining chives.
Serve
