Loaded Twice Baked Potatoes

Loaded Twice Baked Potatoes
are perfect for dinner when served with a side salad, use as a side to steak or grilled chicken and veggies, or make mini ones to serve at a party.


* I always use white potatoes but didn’t have any so used purple, but white is better for this recipe.
If you’re a vegetarian you can omit the bacon and use corn, capsicum and mushrooms etc in its place.


Ingredients –
6 large potatoes
1 medium brown onion finely diced
2 cloves of garlic finely diced
2 rashers of middle bacon finely diced
1 teaspoon olive oil
1 teaspoon Vegeta
1 tablespoon fresh chives sliced
1/2 cup of grated cheese (extra for topping if you like).
1 tablespoon milk
1 tablespoon butter
White pepper to taste

Method –
Preheat oven to 200c fan forced, wash and pat dry potatoes and place on a foil lined tray and bake for 45 minutes. Once they are ready (tender when a knife is inserted) set aside to cool for approximately 15 minutes so they are cool enough to handle.

While the potatoes are cooling, to a frypan over med-high heat, add the olive oil and pan fry the onion, garlic vegeta and bacon for 4 minutes and set aside.

Slice the potatoes in half lengthways, and using a teaspoon remove the flesh leaving a border and base so the spud doesn’t fall apart.


Place the scooped out potato into a bowl and mash with a fork adding the butter and milk and pepper to season. Add the bacon mix, cheese and chives to the mash and fold through until well combined.

Place the skins back onto the baking tray and generously load the potato skins with the cheesy bacon mash mix (sprinkle extra cheese on top if you wish) and bake for a further 15 minutes.

Enjoy the carby sin and go for a long walk afterwards.



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