Twice Baked Loaded Petite Potatoes with Chipotle Mayo
Description
Twice-baked potatoes are creamy, cheesy, mashed potatoes with crispy, salty skin, sprinkled with crumbled bacon and green onions, and drizzled with AP chipotle mayo! They are the ultimate comfort food!
Ingredients
Instructions
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Boil the Potatoes
Cut potatoes in half and boil them for about 10 minutes until fork tender. Remove and let potatoes cool for about 5 minutes.
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Prepare and Bake the Skins
Preheat oven to 450°F. Using a spoon, remove the insides of the potatoes and place them into a bowl. Once all potatoes are hollowed out, place them skin-side up on a greased baking sheet. Coat the skins with olive oil and sprinkle with salt. Bake for 10 minutes until crispy.
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Make the Filling
While potatoes are cooking add green onion, cheddar cheese, cream, butter, salt/pepper and crumbled bacon to the bowl of mashed potatoes. Mash everything together until well mixed and set aside.
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While the skins are baking, combine the chipotle salsa, mayo, and AP sauce in a squeeze bottle. Shake to combine and set aside. Remove the potatoes from the oven and set the oven to broil.
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Prepare the Sauce
Spoon the mashed potato mixture into each skin and top with cheese and bacon. Broil until the cheese has melted. Top with green onions and AP mayo, then serve!
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Fill and Broil
