A fluffy bed of creamy baked potato mash covered in a blanket of melted cheese, sizzling bacon and sprinkled chive can only mean one thing: loaded potatoes. Try out this classic stuffed twice-baked potato recipe for a foolproof side dish that never fails to please. Ingredients 2 russet potatoes 4 strips of bacon, sliced ¼ inch thick ½ block cream cheese ¼ cup chives, chopped Salt and pepper ½ cup shredded cheddar Optional garnish: sour cream, chopped chives and bacon bits Preparation Select the Convection mode and set the temperature to 375°F. Press Start/Set to preheat the oven. Pierce potatoes a few times with a fork and then wrap in foil. Place them on a baking sheet and bake for 1 hour 15 minutes, or until fork tender. In the meantime, preheat a frying pan on medium high, and cook the bacon. In a bowl, combine cream cheese, chives, bacon and salt and pepper. When the potatoes are ready, unwrap them carefully as they will be very hot. Cut them in half, scoop out ⅔ cup of potato from each side, keeping the skin whole. Add the potato to the cream cheese mixture and mash until combined. Divide the mixture in between the four potato skins and sprinkle with cheese. Bake for an extra 10 minutes or until the cheese is melted and golden. Garnish if required and serve immediately.
