Recipes & Dishes

Twice-Baked Loaded Potato Skins

Here’s yet another filling recipe. Potatoes go a long way in my home. My husband requested potatoes, so I decided to take it up a notch. We had a freshly bought bag of russet potatoes, so why not? Another great perk about this dish, is that it’s totally freezable! So once you prep & stuff your potatoes, instead of popping it in the oven, simply wrap each individual potato in some foil, stick them in a freezable bag & you’re all set! When you get ready to eat them, you simply take them out of the freezer & pop them in the microwave, (without the foil) or just toss them in the oven with the foil & reheat! Great meal preps! These loaded potatoes have cheddar & broccoli. But feel free to use whatever ingredients to your potato stuffing. It’s all about the load! Ok, now let’s talk potatoes! Here’s what I did.

Ingredients:

8 russet potatoes, washed and dried (you can use more or less, and I had small potatoes)

extra virgin olive oil

salt/pepper

steamed broccoli

shredded cheddar cheese

sour cream

Preparation:

Preheat oven to 425 degrees. Take your washed/dried potatoes & rub each potato with olive oil & season them with sea salt. Poke them a few times with a fork. Place them on a baking sheet & bake them for 1 hour or until they’re cooked through, flipping them once during cooking. Remove the potatoes from the oven & allow them to cool until they can be handled.

Cut each potato in half lengthwise & scoop out the cooked potato leaving about 1/4 border around the skin. Place your skins to the side. Now, in a large bowl mash potatoes with sour cream, salt/pepper. Stir in shredded cheese & steamed broccoli florets (or whatever other ingredients you choose in your potato mix). Scoop filling in each potato skin. Reheat & let bake until golden or heated through w/cheese melted. Once you remove back from oven, you can add any other toppings of choice. Ie., chives, bacon pieces. etc.. Enjoy!

Xo,

Sondra

 

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