Twice Baked Potatoes
You can stuff these potatoes with almost anything. Leftover chicken, stirfry veggies, or chunky stews. Tonight we added canned tomatoes to ground crumble or ground beef with fresh basil from the garden. The cheesy fluffy topping makes the dish.
Categories: Budget/Cheap, Dinner
Ingredients:
- 10 Large Russet Potatoes
- 16 Ounces Colby Jack freshly grated
- 4 TBL Cream Cheese
- 24 Ounces Veggie Crumble
- 15 Ounces Can Tomatoes
- Fresh Basil to taste
Directions:
Score washed potatoes and spray lightly with olive oil.
Bake in a 450° for one hour.
Prepare your ground crumble. We do two cast iron pans, one with ground beef and a second with veggie crumble. Dan also made a vegan cashew cheese sauce and we set aside some of the potato bits for his dairy free dinner. It's really not hard to accommodate everyone's dietary preferences or needs. It just takes a little planning and love ♥
When the potatoes are very tender, slice the tops off the potatoes and take out most of the filling. Leaving enough around the edges to hold it's form and careful not to poke a hole through the skin.
We used a food processor to grate the cheese and then to mix the cheese, cream cheese and scooped HOT potato bits until it was a light creamy consistency.
Fill the potato shells with the seasoned ground crumble and then place the cheese topping in a pastry bag and pipe onto the tops of the potatoes.
Place back into the over (the filling should be cooked through already) and under the broiler for 5 minutes or until golden brown.