Loaded Twice Baked Potatoes

These decadent twice-baked potatoes are filled with a rich blend of mashed potato, sour cream, cream, butter, and seasonings. Topped with melted cheddar cheese and crispy Savage Jerky sriracha bacon jerky, they make a flavorful and satisfying side dish.

COOK TEMP

350°F

COOK TIME

1 hour 15 minutes

Ingredients

4 largeRusset potatoes

8 slicesSavage Jerky Sriracha Bacon

1 cupsour cream

4 tbspunsalted butter

1/4 cupmilk

1/4 cupheavy whipping cream

1/2 tspsalt

1/2 tspblack pepper

1 tspSavage Jerky Herb Blend

1 cupshredded cheddar cheese, divided

Method

Preheat your oven to 350°F. Pierce the Russet potatoes a few times with a fork, place them directly on the center oven rack, and bake for 1 hour until tender all the way through.

While the potatoes are baking, crisp up your Savage Jerky Sriracha Bacon in a skillet or oven until crunchy, then crumble it into fine pieces.

Remove the baked potatoes from the oven and let them cool for about 10 minutes so they are safe to handle. Slice each potato in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving a sturdy 1/4-inch border to keep the potato skins intact.

To the potato flesh, add the sour cream, milk, heavy whipping cream, butter, salt, pepper, Savage Jerky Herb Blend, and 1/2 cup of the shredded cheddar cheese. Use a hand mixer to beat the mixture until smooth, well-blended, and creamy.

Spoon the whipped potato mixture back evenly into the reserved potato skins. Top each filled potato with the remaining 1/2 cup of cheddar cheese and a generous dusting of the crumbled Sriracha Bacon Jerky.

Place the loaded potatoes back into the oven and bake for another 15 minutes, or until the cheese is completely melted, bubbly, and slightly golden. Serve warm!

KPC COLLAB · KING'S PLATE