Loaded Twice-Baked Potatoes
This makes about 8 medium potatoes. Pierce potatoes with fork all over.
Place potatoes on microwave safe dish with papertowel under and over them. Microwave on high for about 8 minutes. (Microwaves vary, check on them!) When finished potatoes should be cooked through and soft when a fork is inserted.
Cook one package of bacon until crispy. Then crumble into large chunks.
Be very careful when working with hot potatoes. Slice potatoes in half lengthwise. Scoop out insides leaving some potato near the skin for strength. Place scooped potato in a bowl.
I added the following, but feel free to use your own favourite loaded potato toppings.
- 1-2 tbsp Margarine
- 2 tbsp Sour cream
- Dash of milk
- Sliced green onion
- Garlic powder (to taste)
- Salt & Pepper (to taste)
- Crumbled bacon
- Shredded cheddar cheese
Mash the potato with the margarine, sour cream and milk. Adjust amounts to get a soft creamy consistency.
Add green onion, garlic powder, salt and pepper and mix well.
Fold in the bacon careful to leave it in larger chunks.
Refill the potato skins with the mashed mixture. Top with shredded cheese.
Bake at 350 dgs F for 20-30 minutes.
Posted on November 17, 2015, in Outta My Head Recipes and tagged loaded potato, loaded twice-baked potato, mashed potato, potato skins, Suzanne Costigan, twice baked, twice-baked potato. Bookmark the permalink. Leave a comment.