Loaded, please.

Kyle and I rarely get out of the house, so every now and then we’ll give the kids dinner, put them to bed, and then I’ll make a dinner just for us. Typically, we do this and I make us some fried chicken with a potato on the side. Baked potato, mashed potatoes, whatever. It’s just a typical southern meal. 
And you can’t hate on some southern food.
I really enjoy potato skins. Too much, actually. But I never liked wasting the innards. It just doesn’t feel right. So, my potato skins are typically more like twice baked potatoes. But it’s worth it.

Loaded Twice Baked Potatoes
potatoes (any amount you need)
olive oil (amount varies on # of potatoes)
garlic powder, salt, grated parmesan (to add to the olive oil)
shredded cheddar
cooked bacon
sour cream (optional)
As you can tell, this isn’t a clear cut recipe. Every bit of this changes depending on the amount your making. I made these for the Superbowl. It was a LOT of potatoes. I don’t suggest doing it. It’s a royal pain.
Preheat the oven to 350F.
Scrub the outside of your potatoes, but don’t take any skin off. Dry with a paper towel. Pierce all over with a fork.

Mix your olive oil, parmesan, garlic powder, and salt together in a bowl.

Using your fingers, coat the potatoes in the oil.

Place the potatoes directly on your oven rack. Use a cookie sheet covered with aluminum foil underneath them to catch the drippings.

Bake for 60+ minutes. The 1 hour mark is the least you’ll want to go to. You can tell they’re done when you can easily pierce through the potato with a fork.

Let them cool for a bit, until you can handle them.
Cut them in half and scoop out the innards. Place the innards in a bowl.
Place the shells on a lightly greased baking sheet.

Using the innards, make them into mashed potatoes.
That, for me, includes some milk, salt, pepper, and butter.
Make sure you add your cheddar cheese to it. Also, it may help to use a microwave safe bowl, that way you can throw it in the microwave if need be to give them a bit of heat. It helps it mix a bit smoother.
Oh hay, go preheat your oven to 375F while you’re at it.

Fill your potato shells with your mashed potato innards. Don’t snack. This is the tough part. KEEP YOUR EYES ON THE PRIZE.
Compose yourself while yo take a knife to the bacon and cut it up all nice.
And again, DON’T GIVE INTO THE TEMPTATION OF SNACKING.
If I got a dime for everytime Kyle yelled at me for snacking..well, we’d be in the same boat we are now, because of the whole joint account thing. But hypothetically, I’d be effing rich.
Yeah. Go ahead and throw on that goodness..er..what’s left of it..ontop of the potatoes.
Bake for 20 minutes.
Top these with some sour cream and it’s an orgasm in your mouth. For me. Kyle doesn’t like sour cream. He’s weird, I know.
It’ll probably be a pain, and you’ll never want to see a potato for the next 6 months or so, but make these for your next get together. I promise, people will love you.
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About The Ninja

Mother, wife, pet owner, ninja.
This entry was posted in bacon, cheddar, cheese, innards, loaded, mashed, potato, potatoes, side, simple. Bookmark the permalink.

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