Twice Baked Loaded Potatoes
Servings: 6 servings
Not once, but Twice Baked Loaded Potatoes turn this traditional appetizer into a meal! Top with Dei Fratelli Chopped Mexican Tomatoes, bacon, jalapenos, and corn chips! These potatoes can be enjoyed for whatever you see fit!
Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Chopped Mexican Tomatoes, drained
- 3 large Baking Potatoes
- Extra Virgin Olive Oil, to taste
- Salt, to taste
- 1 Cup Bacon, cooked, roughly chopped
- 1 Cup Sour Cream
- 1 Cup Cheddar Cheese, shredded
- 1/2 Cup Chives, sliced
- 1/2 Cup Jalapeno, diced
- 1/2 Cup Corn Chips, crushed
Instructions:
- Preheat oven to 400 F.
- Wash and dry potatoes. Roll in oil and salt to season and place on a baking sheet. Cook for 1 hour, or until tender. Remove and allow to cool.
- Reduce oven heat to 350 F.
- Once cooled, cut potatoes in half lengthwise. Scoop out insides and add to a bowl with bacon, sour cream, and cheese. Combine well.
- Gently fold in Dei Fratelli Chopped Mexican Tomatoes, chives, and jalapeno to mixture. Fill potato skins evenly with mixture.
- Return to oven and bake for 15 minutes, or until cheese is melted. Garnish with crushed corn chips.
Chef's Tip:
Garnish with more shredded cheese, sour cream, chives, and jalapeno.
