These are seriously the BEST twice baked potatoes...at least Mark says so! I think it is the variety of cheeses that make the stuffing so creamy and rich. Let me know if you agree!
Ingredients
- 2 russet potatoes
- 1 wedge original laughing cow cheese
- 1 oz cream cheese
- 1/4 C shredded colby jack cheese
- 1/4 C shredded parmesan cheese
- dash of garlic powder
- bacon, optional
- green onions
Steps
- Pierce potatoes with a fork and cook in microwave till tender
- Let cool
- Cut off top (about 1/4") and then cut around the edge of the potato to scoop out the guts
- Put the potato guts in a bowl and finely chop and then mince with a fork till smooth
- Add remaining ingredients minus green onions
- Stuff potato shells with filling and press green onions on top for a garnish
- You can wrap at this point in saran wrap and foil and freeze. If frozen, pull the night beforehand and allow to thaw in the fridge
- Put in oven or air fryer at 375F to 400F for 8 to 12 minutes or till cheese is melted and they are slightly brown and very hot
Notes
- You can double, triple or adjust to whatever you want. All quantities are approximate but, the various cheeses are what make these so amazing. v
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