Loaded Deviled Baked Potatoes
photo by twissis
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
5 potatoes
- Serves:
- 5
ingredients
-
Potatoes
- 5 large russet potatoes
- 1⁄4 cup olive oil
- 1⁄4 cup sea salt
-
Filling
- 1⁄4 cup sour cream
- 1⁄4 cup butter, melted
- 1⁄4 cup sharp cheddar cheese, finely shredded
- 1⁄4 cup bacon, crisped and crumbled
- 1 tablespoon parmesan cheese, coarsely grated
- 1 tablespoon romano cheese, coarsely grated
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon ketchup
- 1 teaspoon italian seasoning
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1 teaspoon vinegar
directions
- Preheat oven to 350°F, and line baking sheet with foil.
- Brush the potatoes with olive oil, and sprinkle with a light covering of sea salt. Arrange the potatoes on the baking sheet; bake for one hour.
- Carefully cut a "lid" in the top each potato (lengthwise) and scoop the flesh into a large mixing bowl. Set the jackets aside.
- Add butter and sour cream to the mixing bowl and beat until smooth. Slowly beat in vinegar and ketchup, keeping a smooth consistency. Add remaining ingredients, and beat until well-blended.
- Fill the jackets with the potato mixture, and close the lids.
- Bake 15-20 minutes, until skin is crispy.
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Reviews
-
Made as written for Spring PAC 2010, these twice-baked potatoes were given 5* by my TBP loving DH & our guest from Canada. The proportion of adds is spot on & I esp like the use of olive oil & sea salt b4 baking. The jackets & flesh had such a lovely flavor from their use. Thx for sharing this excellen recipe w/us. :-)