Perfect for Superbowl Sunday or a casual get together, these Loaded Twice Baked Potatoes are sure to be a crowd-pleaser. Baked potatoes are blended with bacon, cheddar cheese, garlic, and chives for that familiar delicious “loaded” flavor. Our clean-label mayonnaise makes it light and creamy without all the heavy, unhealthy fats.
Yields: about 12
Ingredients
- 2 lb. medium to large yukon gold potatoes (about 6)
- 6 slices bacon
- ¼ c. Chosen Foods Avocado Oil Mayo
- 6 oz. organic shredded cheddar cheese, divided
- 3 cloves garlic, roughly chopped
- 2 tbsp. fresh chopped chives
- 1 tsp. paprika
- 1 tsp. sea salt
- ½ tsp. black pepper
- Chosen Foods 100% Pure Avocado Oil for coating
Directions
1. Preheat the oven to 450°F.
2. Wash and scrub the potatoes clean. Dry them well. Coat each with a small amount of Avocado Oil. Place on a sheet pan and bake for 45 minutes, or until pierced easily with a knife. Remove them from the oven until cool enough to handle.
3. While the potatoes are cooling, crisp up the bacon in a skillet. Crumble into small pieces. Add the bacon to the bowl of a large food processor, along with the mayo, 4 oz. of the shredded cheddar cheese (reserving 2 oz. for topping later), garlic cloves, chopped chives, paprika, sea salt, and black pepper. Pulse repeatedly until everything is combined.
Note: optionally reserve a small amount of crumbled bacon and chopped chives for garnish.
4. Slice the potatoes in half along the widest side. Place them skin side down. Using a paring knife, gently slice around the rim to remove the inner flesh, leaving the skins intact. Use a large spoon to scoop it out. Place all the of the potato flesh into the food processor. Process until the mixture is smooth and creamy. Scoop the filling back into the potato shells on the sheet pan.
5. Top with the remaining 2 oz. of cheddar cheese. Bake for 15 minutes, or until the cheese is melted and bubbly. Garnish with crumbled bacon and chives, as desired.
>> shop avocado oil mayo