The kids are grown, now what?: Loaded Baked Potatoes

Thursday, April 28, 2016

Loaded Baked Potatoes

Naturally Gluten Free Loaded Baked Potatoes

It's been raining and snowing for the last week. The house is cold and damp. My pain levels are sky high. When my world is full of cold, damp and pain, I want soup. Well, I didn't make soup because some of the tools that I needed to make soup were sitting in the sink waiting to be washed and I can no longer stand long enough to wash dishes. So, I did what I do so often. With Ryan's help I threw together dinner on the fly. We'll have soup tonight instead!


Who doesn't love baked potatoes? They make a great side dish and a great meal. We've had plenty of nights with baked potato as the main dish. Loaded Baked Potatoes are a special treat because they require just a tad more work than a regular baked potato but it is so worth it!

Stuffing for Loaded Baked Potatoes

4 Russet Potatoes, Baked

2 TBSP Butter
1 C Ham, Chopped
1/4 Onion, Chopped
1/2 Bag Frozen Broccoli, Thawed

1 TBSP Butter
Insides of 4 Potatoes
1/4 C Sour Cream
1/4 C Parmesan, Grated
1/4 C + 1/4 C Sharp Cheddar, Shredded
1/2 TSP Garlic Powder
Salt & Pepper to Taste

Scoop insides of 4 baked potatoes creating a shell. Set aside 

Melt butter in medium fry pan. Saute onion, ham and broccoli until onion begins to wilt.

Mash potato insides with butter, sour cream, Parmesan and Cheddar. Add seasonings.

Mix ham and vegetables into the mashed potatoes.

Stuff potato shells.

Place stuffed potatoes onto cookie sheet sprayed with cooking spray.

Loaded Baked Potatoes


Sprinkle potatoes with additional 1/4 cup of Cheddar.

Bake in 350 degree oven for 15 to 20 minutes.

Serve and enjoy!




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