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Antipasto Twice Baked Potatoes
Antipasto Twice Baked Potatoes made with Yukon gold potatoes, Italian Soppressata, Kalamata olives and Asiago cheese make a super flavor side dish.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- microwave
- baking dish
- bowl
- mixing bowl
- blender
📝 Preparation Steps
1
Preheat oven to 425 degrees F.
2
Start by washing the skins of the potatoes with a vegetable brush; then poke two holes in the skin. Place the potatoes on a microwave safe dish lined with a paper towel and cook ⏱️ 8-10 minutes until fork tender.
3
Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl; leaving the skins in tact. Place the potato shells in an oven safe baking dish.
4
Add diced Soppressata, chopped olives, butter, heavy cream and half of the shredded cheese to the bowl with the potatoes. Using a handheld blender, mix until smooth. (It will be chunky because of the other ingredients).
butter2 tablespoons
5
Add the potato filling into the potato skins, sprinkle the remaining shredded cheese on top of each potato and bake for ⏱️ 15 minutes until the cheese has melted.
Nutrition Facts
calories
234 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
470 mg
protein Content
6 g
trans Fat Content
0.2 g
cholesterol Content
42 mg
carbohydrate Content
16 g
saturated Fat Content
9 g
unsaturated Fat Content
7 g
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