TWICE BAKED POTATOES LOADED WITH PORK PEPPERONI SALAMI & CHEDDAR CHEESE
With all manner of fillings, you simply can’t go wrong with Mash Potatoes, Cheese & Pork Pepperoni Salami. Here’s a dish that takes potato skins, then fills it with mashed potatoes, cheese & delicious Pepperoni Salami pieces, & bakes till golden crispy—the makings of heaven on a plate!!
Heat the oven to abt 220 °C
Using aluminum foil, line a baking tray
Wash the potatoes, prick them all over with a fork, sprinkle with salt & rub them with olive oil
Transfer to the baking tray—setting them slightly apart—bake for abt 40-50 mins or until soft & the skins dry—test by piercing them with a fork
As the potatoes bake, heat on medium a skillet - fry the diced Pork Pepperoni in olive oil—once crisp, remove & drain on paper towels—set aside
In the remaining oil & rendered fat from the Pepperoni, fry the onions till golden & caramelized— add the garlic—sprinkle salt to taste—cook for an- other minute—remove from heat & set aside
Get back to the potatoes which will be cool enough now to slice into halves—scoop out the insides—leaving abt ¼ inch potato near the skin— transfer to a bowl
After mashing the potatoes, add the Pepperoni bits, onions, garlic, sour cream & ¾ cup grated Cheddar cheese—add salt to taste & the cracked Black pepper
Spoon dollops of this mixture into the scooped out baked potato skins—sprinkle the balance Cheddar cheese on the tops
Bake these for another 20 mins or until the cheese melts & the mashed potato fillings are stiff & crispy
Serve immediately hot & gooey
* You can substitute Pork Pepperoni Salami with Thick Cut Bacon Bits or Bacon Cubes
* Cheddar Cheese can be substituted by Mozzarella or
Buffalo Cheese
* Shredded Carrots or Avocado can be added
* After adding the filling mixture to the potato skins, the potatoes can either be re-baked immediately or refriger- ated & baked later on—but refrigerated potato skins may need more bake time
They say all good things are made in heaven...you will agree after you have devoured these Twice Baked Potatoes with Pork Pepperoni Salami & Cheddar Cheese!! Who can say otherwise?!
Ingredients
Directions
Heat the oven to abt 220 °C
Using aluminum foil, line a baking tray
Wash the potatoes, prick them all over with a fork, sprinkle with salt & rub them with olive oil
Transfer to the baking tray—setting them slightly apart—bake for abt 40-50 mins or until soft & the skins dry—test by piercing them with a fork
As the potatoes bake, heat on medium a skillet - fry the diced Pork Pepperoni in olive oil—once crisp, remove & drain on paper towels—set aside
In the remaining oil & rendered fat from the Pepperoni, fry the onions till golden & caramelized— add the garlic—sprinkle salt to taste—cook for an- other minute—remove from heat & set aside
Get back to the potatoes which will be cool enough now to slice into halves—scoop out the insides—leaving abt ¼ inch potato near the skin— transfer to a bowl
After mashing the potatoes, add the Pepperoni bits, onions, garlic, sour cream & ¾ cup grated Cheddar cheese—add salt to taste & the cracked Black pepper
Spoon dollops of this mixture into the scooped out baked potato skins—sprinkle the balance Cheddar cheese on the tops
Bake these for another 20 mins or until the cheese melts & the mashed potato fillings are stiff & crispy
Serve immediately hot & gooey
* You can substitute Pork Pepperoni Salami with Thick Cut Bacon Bits or Bacon Cubes
* Cheddar Cheese can be substituted by Mozzarella or
Buffalo Cheese
* Shredded Carrots or Avocado can be added
* After adding the filling mixture to the potato skins, the potatoes can either be re-baked immediately or refriger- ated & baked later on—but refrigerated potato skins may need more bake time
They say all good things are made in heaven...you will agree after you have devoured these Twice Baked Potatoes with Pork Pepperoni Salami & Cheddar Cheese!! Who can say otherwise?!