Twice Baked Loaded Cheesy Potatoes

Crispy baked potato skins stuffed with our creamy Loaded Cheesy Potato Soup combined with mashed potatoes. 

Recipe and Ingredients

MeasurementIngredient
1 1/3 cup
Beehive Meals Loaded Cheesy Potato Soup
2Russet Potatoes
2 TbspHalf & Half
2 TbspSour Cream
2 TbspButter
2 TbspShredded Cheddar Cheese
2 TbspBacon Bits
1/8 tspGarlic Salt
1/8 tspBlack Pepper
1/4 cupGreen Onions

Instructions

Step 1:

Follow Slow Cooking Instructions to cook our Loaded Cheesy Potato Soup.

Step 2:

Bake potatoes, then slice in half. Scrape out most of the potatoes into a bowl, leaving a little more than a quarter of an inch of potato and the skin of the potato. 

Butter the inside and outside of the hollowed out potatoes and broil in the oven at 400 degrees for about 6-8 minutes. 

Step 3:

Add Beehive Meals Loaded Cheesy Potato Soup mixture to potatoes in the bowl. Add half & half, sour cream, butter, shredded cheddar cheese, bacon bits, garlic salt, and pepper to potatoes in the bowl as well and mash until all combined.

Step 4:

Scoop equal parts of mashed potato mixture into each hollowed out potato. Then top with more shredded cheddar cheese and bacon bits and place back in oven to broil for about 4-5 more minutes, until cheese is melted.

Step 5:

Top with green onions. Serve with ranch, bbq sauce, or your favorite dressing, and enjoy!