Monday, May 27, 2013

Loaded Twice Baked Potatoes

I like to think that I'm a minimalist in the kitchen, but there are those "everything-but-the-kitchen-sink" recipes that I ABSOLUTELY love! And this is one of them.

Honestly, you can add whatever (within reason!) ingredients you want with double baked potatoes, and I went with mushrooms and cheese this time.

I picked out 5 potatoes.

And rinsed them.

I placed the potatoes on a sheet pan.

I drizzled about 2 tbsp of olive oil on the potatoes and coated each one.

I forgot to poke the potatoes with a fork, so I did that after I coated them in olive oil, which I would recommend you do before.

I threw the potatoes in a 375 degree oven for 1 hour.

While my guys were baking in the oven, I prepped the filling. I took 3 mushrooms and cleaned them off with a paper towel.

And I took 4 slices of bacon...

... and chopped everything up.

I cooked the bacon in a non-stick skillet.

I love bacon.

I then added 2 tbsp of butter to the skillet.

Then I added the mushrooms and browned them. At this point, I could have added onions and/or garlic, but I decided not to.

Potatoes are done!

Once they've cooled for a bit, I cut them in half and scooped out the filling with a spoon and put the filling into a mixing bowl.

I put the potato skins back onto the baking sheet.

I then added the mushrooms, bacon, a splash of half and half, 2 tbsp of cream cheese, 1/3 cup of sour cream, and salt and pepper.

Once it was mixed together, I added some shredded cheddar cheese.

Filling is ready!

I put the filling into the potato skins...

... and topped it with more shredded cheddar cheese.

At this point, I could keep the potatoes in the fridge for up to 1 day. Obviously, Will and I didn't wait long to pop it in a 375 degree oven for 15-25 minutes or until the cheese is melted.

Ready for dinner!

We ended up dipping the potatoes in a little sour cream -- delicious!!

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