AMAZING TWICE BAKED POTATOES
Truly amazing these twice baked potatoes are savory and oh so creamy. Bell peppers add pops of sweetness to the potatoes. Ham and bacon give them the smoky flavor you expect in a twice baked potato. There is melty cheese in every bite. Super yummy, we highly recommend giving this side dish a try.
Provided by Samantha Jolin
Categories Potatoes
Time 3h
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Wash potatoes and poke holes with a fork. Bake for about 1 - 1 1/2 hours.
- 2. While those are baking, dice up the onion, peppers, ham, and bacon.
- 3. Sautee the onions, peppers, and garlic pepper in the olive oil until tender. Remove from heat.
- 4. Mix the crumbled bacon and diced ham with the onion mixture. Sautee for about 5 minutes. Drain oil from mixture.
- 5. When potatoes are tender when stabbed with a fork, remove from oven. Cut in half, lengthwise, and allow about 10 minutes to cool.
- 6. When potatoes are cooled, scoop out the inside with a spoon being careful not to break the skin. Save the shells on a foil-lined cook sheet.
- 7. Put the scooped out potato into a bowl. Mash with margarine, milk, sour cream, and half the cheddar cheese.
- 8. When done mashing to your desired chunkiness or smoothness, add in the bacon, ham, onion mixture. Mix well.
- 9. Begin scooping mixture back into shells. Fill them as full as you can they can be overflowing.
- 10. Cover the potatoes with the remaining cheese.
- 11. Bake for about 15 minutes at 350. Let cool about 10 minutes before serving.
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