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Fully Loaded Twice Baked Tatoes

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Ingredients

Adjust Servings:
6 large idaho baking potatoes, scrubbed
3 tablespoons butter
1/2 cup diced sweet onion (e.g. vidalia or maui)
1/4 cup diced mild green pepper (e.g. bell)
2 jalapeno peppers, seeded and diced
1/4 cup diced ham (smithfield recommended)
2/3 cup room temperature cream cheese
2 tablespoons sour cream
2/3 cup packed baby spinach leaves
2/3 cup chopped artichoke heart
1/4 cup crumbled blue cheese (e.g. roquefort)
1/4 cup grated parmesan cheese
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper

Nutritional information

494.9
Calories
170 g
Calories From Fat
19 g
Total Fat
11.1 g
Saturated Fat
56.6 mg
Cholesterol
791.5 mg
Sodium
69.9 g
Carbs
10.2 g
Dietary Fiber
4.9 g
Sugars
14.1 g
Protein
462g
Serving Size

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Fully Loaded Twice Baked Tatoes

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    If anyone reads this review and does not try these Fully Loaded Twice Baked Potatoes you are missing out on the best twice baked potatoes anywhere. I don't care if you have tried others, these cannot be beat. These are also excellent on the grill. You can bake them 3/4 of the way in the oven and then finish them on the grill for the last 15 minutes. I have made these with everything but the kitchen sink for stuffing of the potatoes loaded. Instead of using the ham use shrimp or pork even italian sausage. But I must admit the ham is the best. If you want a little heat, use half green/red pepper then the other half jalapeno. You can also try different cheeses on top for the final 10 minutes or so. These are excellent warmed up the next day, it gives them a little time for the ingredients to mix together a little better. Just don't dry them out! I have been getting CHILE PEPPER MAGAZINE since the early days of the printing, if you like it hot, pick one up at the store or online. There are great recipes and good cookin ideas. Thank for the post. Sean #2. Zest fest is coming!

    • 125 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Fully Loaded Twice-Baked ‘tatoes, You can use canned, frozen, or homemade artichoke hearts in this dish From the June 2007 issue of Chile Pepper magazine , If anyone reads this review and does not try these Fully Loaded Twice Baked Potatoes you are missing out on the best twice baked potatoes anywhere I don’t care if you have tried others, these cannot be beat These are also excellent on the grill You can bake them 3/4 of the way in the oven and then finish them on the grill for the last 15 minutes I have made these with everything but the kitchen sink for stuffing of the potatoes loaded Instead of using the ham use shrimp or pork even italian sausage But I must admit the ham is the best If you want a little heat, use half green/red pepper then the other half jalapeno You can also try different cheeses on top for the final 10 minutes or so These are excellent warmed up the next day, it gives them a little time for the ingredients to mix together a little better Just don’t dry them out! I have been getting CHILE PEPPER MAGAZINE since the early days of the printing, if you like it hot, pick one up at the store or online There are great recipes and good cookin ideas Thank for the post Sean #2 Zest fest is coming!, If anyone reads this review and does not try these Fully Loaded Twice Baked Potatoes you are missing out on the best twice baked potatoes anywhere I don’t care if you have tried others, these cannot be beat These are also excellent on the grill You can bake them 3/4 of the way in the oven and then finish them on the grill for the last 15 minutes I have made these with everything but the kitchen sink for stuffing of the potatoes loaded Instead of using the ham use shrimp or pork even italian sausage But I must admit the ham is the best If you want a little heat, use half green/red pepper then the other half jalapeno You can also try different cheeses on top for the final 10 minutes or so These are excellent warmed up the next day, it gives them a little time for the ingredients to mix together a little better Just don’t dry them out! I have been getting CHILE PEPPER MAGAZINE since the early days of the printing, if you like it hot, pick one up at the store or online There are great recipes and good cookin ideas Thank for the post Sean #2 Zest fest is coming!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees Fahrenheit.

    2
    Done

    With a Sharp Paring Knife, Make an X-Shaped Incision on the Top of Each Potato.

    3
    Done

    Place Potatoes in the Oven and Bake 1 Hour or Until Tender.

    4
    Done

    Remove Potatoes from the Oven, and Allow to Cool.

    5
    Done

    Meanwhile, in a Saute Pan Oven Medium-Low Heat, Melt the Butter, Add the Onion, Mild Pepper and Jalapenos and Cook Gently For Approximately 4 Minutes or Until Onions Are Translucent.

    6
    Done

    Stir in Ham and Cook an Additional Minute.

    7
    Done

    Remove Pan from Heat and Set Aside.

    8
    Done

    in a Large Bowl, Beat Together the Cream Cheese and Sour Cream. Set Aside.

    9
    Done

    Cut an Oval in the Top of Each Cooled Potato; Remove This Portion of Skin, and Reserve.

    10
    Done

    Scoop Flesh Out of Potatoes, Leaving a Layer of Flesh on the Bottom and Sides to Make Sure Potato Holds Its Shape; Set Aside.

    11
    Done

    Chop the Reserved Potato Skin, and Mix With Scooped-Out Potato Flesh.

    12
    Done

    Stir Potato Mixture Into the Cream Cheese Mixture.

    13
    Done

    Add the Sauted Onion Mixture, Spinach Leaves, Artichoke Hearts, Bleu and Parmesan Cheeses, Salt and Pepper to the Bowl, and Stir Until Blended, Using Your Hands If Necessary.

    14
    Done

    Pack Potato Filling Into the Reserved Skins, Mounding Filling on Top.

    15
    Done

    at This Point, the Potatoes Can Be Covered and Refrigerated Overnight, If Desired.

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    Peter Miller

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