Loaded Salt-Crusted, Twice-Baked Taters

This recipe is an amazing blend of three of my favorite potatotes...seasoned potato skins and twice-baked, loaded baked potatoes.

Save and Share

false

( 1 Rating)

1 Ratings

5 Stars

4 Stars

3 Stars 100%

2 Stars

1 Stars

Member Reviews ( 0 )

6c7ab24d-2526-49ee-9d06-d666749c8d2f

Member Recipe By KrazyJoe

Prep Time 30 min
Total Time 1 hr 30 min
Servings 8

Ingredients

4: Baking potatoes

1/4: cup Kosher salt

1/4: cup olive oil

3/4: cup Sour craem

1: stick butter

3/4: cup half-and-half

1/2: teaspoon salt

1/2: cup shredded cheddar cheese

1/4: pound bacon

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Preheat oven to 350 degrees and wash baking potatoes in cool water.
2 Use a basting brush to coat potatoes with olive oil, and roll in pan of Kosher salt to crust potatoes. Place potatoes in a baking pan and bake for 1 hour or until a sharp knife can penatrate a potato without resistance.
3 Cut potatoes in half lengthwise and scoop out insides. Process through a potato racer or mash with a hand masher. Add butter, sour cream and half-and-half and mix with a hand mixer until fluffy. Salt to taste.
4 Please salt-crusted skins on cookie sheet and add scoop whipped potatoes back into skins. Place in oven to heat through.
5 Make crispy bacon, then remove potatoes and sprinkle with cheddar cheese and bacon bits. Heat until cheese melts.

EXPERT TIPS

Expert Tips

To free up your oven for other uses, bake potatoes on a grill. Place in a foil pan and bake on indirect heat or top rack.. Serve with chives and sour cream.

Got questions? Our experts have the answers. Ask Betty now.