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Cooking w/ GradysMom: Cheesy Twice Baked Loaded Potatoes

2,905 views · Published 9 February 2015 · 19:27 · Indexed 4 November 2026

Channel: GradysMom · 2015 · Howto & Style

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INGREDIENTS: (based on the amount I made in this video)
8 Medium to Large Yukon Gold potatoes (ANY potato will do!)
1/3 cups Olive Oil
Pinch of Salt & Pepper into Olive oil
6 oz Shredded Cheddar (But you can use what cheese you like)
1 tablespoon dried Parsley
1 tablespoon Minced dried Onions (Onion powder is ok too-1 tsp)
Splash of half & half or whole milk
3 tablespoons butter or margarine
Bacon bits (the moist kind work better) 3 oz bag (I only had 1.5 oz)

METHOD:
Pre-heat oven to 400. Meanwhile line a large baking tray w/ foil. Poke several sets of holes with a fork into EVERY potato. Roll each potato into the olive oil & salt/pepper until coated well. Set on the foil lined pan. Pop tray into pre-heated oven. Set timer to 60 mins but check them around the 45 min mark. You'll know they're done when you can insert a knife through them with no effort. While potatoes are baking get a large mixing bowl and add remaining ingredients except the milk or half & half, set aside. When potatoes are done, let them rest for 15-20 mins. Slice them in half lengthwise & use a spoon to carefully scoop out the insides. Don't scoop too deep or it will ruin the "boat" shape. Add potato insides to the big bowl of cheese etc. Mash or blend well and add the half & half or milk to your liking. Once combined to the consistency you prefer scoop filling back into shells, use your hands to press down gently. Top with more cheese if desired. Bake them for 15 mins on 350/375, ENJOY! :)

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