icon-location Phoenix Metro, AZ

Loaded Twice Baked Potato

Potatoes

Yields: 2 servings

Ingredients

2 Large russet potatoes
1 tbsp. Olive oil
Salt & pepper, to taste
1/4 cup White cheddar cheese, grated
1 tbsp. Bacon bits
1 tbsp. Chives, chopped
2 tbsp. Sour cream

Method

• Preheat oven to 350°F.
• Rub the Russet Potatoes with Olive Oil and Sprinkle with Salt & Pepper. Bake potatoes in preheated oven for 1 hour or until done. Allow baked potatoes to cool for 10 minutes.
• Slice potatoes in half lengthwise and scoop the flesh into a large bowl; reserve the skins.
• Add bacon bits, chopped chives, sour cream to the potato flesh and mix together with a fork.
• Spoon the mixture into the potato skins and top each with the cheddar cheese.
• Bake for 15 minutes and finish under the broiler until the cheese has turned a nice golden brown.

6710 E. Cave Creek Road , Cave Creek, AZ, 85331
480-488-8031