Loaded Potatoes
A fluffy bed of creamy baked potato mash covered in a blanket of melted cheese, sizzling bacon and sprinkled chive can only mean one thing: loaded potatoes. Try out this classic stuffed twice-baked potato recipe for a foolproof side dish that never fails to please.
1 hours 40 minutesDifficulty:Easy
Ingredients
- 2russet potatoes
- 4strips of bacon, sliced ¼ inch thick
- 0.5 blockcream cheese
- 0.25 cupchives, chopped
- 1 pinchsalt & pepper
- 0.5 cupshredded cheddar
Steps
STEP 1
Select the Convection mode and set the temperature to 190°C. Press Start/Set to preheat the oven.
STEP 2
Pierce potatoes a few times with a fork and then wrap in foil. Place them on a baking sheet and bake for 1 hour 15 minutes, or until fork tender.
STEP 3
In the meantime, preheat a frying pan on medium high, and cook the bacon. In a bowl, combine cream cheese, chives, bacon and salt and pepper.
STEP 4
When the potatoes are ready, unwrap them carefully as they will be very hot. Cut them in half, scoop out ⅔ cup of potato from each side, keeping the skin whole. Add the potato to the cream cheese mixture and mash until combined.
STEP 5
Divide the mixture in between the four potato skins and sprinkle with cheese. Bake for an extra 10 minutes or until the cheese is melted and golden.
STEP 6
Garnish if required and serve immediately.
