stuffed and loaded
The first official side dish of my new “date night series” has to be a potato, of course. But this is no ordinary potato. THIS … this is a loaded twice baked potatoes. 🙂
This recipe is made for two people, hence the whole date-night-in thing. It requires an extra large russet potato (mine are usually between 3/4 lb. – 1 lb.), and most of the usual suspects for a “loaded potato”. I’m talking butter, sour cream, green onion, sharp cheddar cheese, seasoned salt and freshly cracked black pepper. Bacon is another usual suspect, but I didn’t include it in my original recipe. But if you’re a big bacon, there’s the option to add some in this recipe!
If you’re grilling steak for date night, these are a perfect side dish. They’re also delicious with grilled pork chops, grilled chicken, roasted vegetables, maybe even some more carbs … just about anything.
Since they are so gigantic, you could easily just make a meal out of one, too! Plus there’s instant leftovers if you’re just making this recipe for yourself, but just eating one. 🙂
Some of my favorite date night menu pairings :
- the best caesar salad (if you’re going no-meat … there is so. much. flavor.)
- italian pot roast
- slow cooker short ribs
loaded twice baked potatoes for two
- 1 large russet potato about 3/4 - 1 lb.
- 2 tsp. canola or vegetable oil
- 2 strips thick cut smoked bacon optional
- 2 tbsp. unsalted butter
- 1/2 tsp. seasoned salt such as Lawry's
- 1/2 tsp. freshly cracked black pepper
- 2 - 3 tbsp. chopped green onion
- 3 tbsp. sour cream
- 1/4 cup grated sharp cheddar cheese
- Preheat the oven to 400 F. Wash the potato, then coat it in the oil. Place on a small rimmed baking sheet, and bake for one hour.
- If using bacon, lay the bacon on a separate baking sheet and pop into the oven about 15 minutes before the potato is done baking. Cook until crisp, then transfer to a plate lined with paper towels until ready to use.
- After an hour of baking, remove the potato from the oven and gently pierce with a knife to make sure it is completely cooked through and tender. Cut the potato in half lengthwise.
- Cut the butter into small cubes, and place the cubes into a large bowl.
- Carefully scoop out the insides of the potatoes, but be sure to leave the skins intact. Place the insides of the potato halves directly into the bowl with the butter. Mix to combine.
- Mix in the seasoned salt and cracked black pepper, then add the green onions and sour cream. Mix gently until pretty well combined. Add the cheese last, and gently mix. (If using bacon, chop it into small pieces and mix it in at the same time as the cheese.)
- Divide the potato mixture between the hollowed potato halves, then pop them back in the oven. Bake at for about 5-7 minutes until hot.
- Serve and enjoy!