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Twice Baked Loaded Petite Potatoes with Chipotle Mayo

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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!

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Ingredients

Ingredients:

16 Baby Potatoes

2 tbsp olive oil

1/4 cup cream

2 tbsp butter

3 strips bacon cooked and crumbled + more for topping

1/4 cup chopped green onions + more for topping

1/2 cup shredded cheese + more for topping

Salt and Pepper

1/4 cup Chipotle Salsa

1 cup mayo

1/4 cup Country Bob’s All Purpose Sauce

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Directions

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1

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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2

Preheat oven to 450. Using a spoon remove the insides of the potatoes and place 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 skin is crispy.

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3

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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4

While the skins are baking combine the chipotle salsa, mayo and AP sauce in a squeeze bottle. Shake the bottle to combine everything and set aside.

Remove the potatoes from the oven and set oven to broil.

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5

Spoon the mashed potato mixture into each skin and top with cheese and bacon. Broil until cheese has melted. Top with green onions, AP mayo and serve!

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6

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7

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TIP!

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