Loaded Twice Baked Potatoes Recipe Oh Sweet Basil Heat the oven to 350 degrees and rub oil and flaked sea salt all over the potatoes. bake for one hour. remove from the oven and cool. slice the potatoes in half and remove all but 1 4″ of the flesh. turn the heat up to 400. place the empty shells back in the oven for 10 minutes. Instructions. heat an oven to 350 degrees f. place the sweet potatoes on a baking sheet, and using a steak knife, carefully pierce each potato three times. 3 medium sweet potatoes. bake for 1 hour, or until tender. remove from the oven and allow to cool for 30 minutes.
Loaded Twice Baked Potatoes Recipe Oh Sweet Basil Preheat oven to 400 degrees f and line a large baking sheet with parchment paper. rinse and scrub potatoes and cut in half length wise. this helps speed up baking time. 6 russet potatoes. rub the potatoes on both sides with olive oil and sprinkle salt and pepper on both sides. 2 tablespoons olive oil, salt and pepper. Save skin. place the inside flesh in a food processor or blender and add heavy cream, cheese, and salt. pulse together until creamy. spoon the filling back into the potato skins and bake for an additional 20 minutes. once finished, top 3 sweet potato halves with fried egg and the other 3 sweet potato halves with sour cream. After the potatoes are baked take them out and let them cool off for 5 10min so that they're easier to handle. cut out a scooping window about 2 3 up the potato and at a 45° angle. then scoop out the potato flesh and combine it with all the ingredients in a bowl. Transfer to the oven & bake 35 40 minutes, until the potatoes are tender but still hold their shape. prepare the streusel topping: meanwhile, as the potatoes bake, prepare the streusel topping. add the flour & brown sugar to a medium bowl, seasoning with ½ teaspoon kosher salt & whisking to combine.
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