Try these twice baked potato appetizers for your next party or even just dinner. These freeze well so make them ahead of time, freeze, then pull them out and bake them when ever you need a delicious side dish.
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Loaded Sweet Potato:
If you like your potatoes crunchy, try these:
Garlic Brown Butter Mashed Potatoes:
Twice Baked Potato Appetizers
12 small gold potatoes
2 large yellow onion, super fine dice
8 slices nitrate free bacon, cooked and chopped
1 Tbsp. organic butter
2 Tbsp. cream cheese
⅓ cup sour cream
¼ cup milk
1 cup cheddar cheese, grated, divided
Salt and pepper to taste
Parsley for garnish
Preheat oven to 350 degree F.
Coat the potatoes with olive oil and then rub them to coat all the potatoes evenly. Place them on a baking sheet and poke a few holes in them with a fork.
Bake the potatoes for somewhere between 45 and 55 minutes or until a fork poke through without much resistance. Take them out of the oven to cool to touch.
While the potatoes are baking, take a large frying pan and add about 3 Tbsp of olive oil over medium high heat. Add the onions and stir to coat them in the oil.
Lower the heat to medium low and then low after 5 minutes. You want to cook these low and slow stirring frequently for at least 45 min. But an hour would be best. Set aside and cool.
Once the potatoes are cool enough to handle, slice them in half lengthwise. Using a melon baller scoop out the potato leaving about ¼ inch so as to give it some strength. Place this potato into a large mixing bowl.
Add the caramelized onion, sour cream, cream cheese, butter, some of the milk, salt, pepper and the garlic powder.
Take a hand masher and mash all the ingredients. Then add ½ the cheese and bacon bits and stir to combine.
Mound up the filling into each of the potato halves. Place them on a baking sheet and top with a little bit more cheese.
Bake in the oven at 350 degrees F. for 15 to 30 minutes. You want the cheese melted and turning a golden brown.
You can freeze these. Place them on a baking sheet as if you were going to bake them and then place them in the freezer. After 1 hour you can take them out and place them in a sealed container. You can even stack them when they are frozen which saves on space.
To reheat these take them out of the freezer 1 ½ hours before baking them so they defrost and heat at 350 degrees F. for 20 to 35 minutes or hot and bubbly.
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