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Double-baked loaded potatoes recipe
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Oven-baked, cheesy side dish - simply stuff and bake for a delicious treat!
Ingredients:
  • 6 (180g each) sebago potatoes
  • 36.40 gm extra virgin olive oil
  • 4 shortcut bacon rashers, trimmed, finely chopped
  • 1 small leek, white part only, finely chopped
  • 37.60 gm sour cream
  • 20g butter, chopped
  • 125.00 ml grated tasty cheese
  • Chopped fresh chives, to serve
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Arrange potatoes on a baking tray, drizzle with half of the oil, then season with salt and pepper. Bake for 1 hour until tender. Let them cool for 15 minutes, then increase the oven temperature to 220C/200C fan-forced.
  • Heat the remaining oil in a frying pan over medium-high heat. Cook the bacon and leek until golden, which usually takes about 10 minutes. Set aside.
  • Trim the top of each potato by 5mm and discard. Scoop out the centers, leaving a 1cm border. Place potato flesh in a bowl and mix in sour cream and butter. Mash with a fork until nearly smooth. Stir in 3⁄4 of the bacon mixture and season with salt and pepper. Fill potato shells with the mixture. Top with cheese and remaining bacon mixture. Bake until golden, about 20 minutes. Garnish with chives and serve.

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