Loaded Potatoes (on left). Super easy BBQ potatoes that you can flavour however you like. The ingredients seem long, but just use whatever you have in the fridge/cupboard. Taste as your making it… if it tastes good in the pan, it'll taste good on the plate!

In this clever take on loaded potatoes, the 'taters are sliced almost all the way through and baked with butter and bacon. Transfer potatoes to a cutting board, and cut in half. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. You can cook Loaded Potatoes (on left) using 26 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Loaded Potatoes (on left)

It's of Potatoes.
You need 2 of russet potatoes (for baking).
It's 2 of Yukon gold potatoes (for mashing).
It's of Filling - Meat (pick 1 or both).
You need 1 of sausage (remove casing).
You need 1 strip of Turkey/pork bacon (cut into bacon bits).
Prepare 1 of chicken breast (sliced super thin).
You need of Filling - Veggies (pick a few or use all).
You need 1/2 of chopped yellow onion.
It's 1/2 of chopped red pepper.
You need 1 of chopped jalapeño pepper.
Prepare of 1 inch chopped ginger.
Prepare 1 of chopped green onion.
It's of Potato mashing ingredients.
It's 1 tablespoon of butter or margerine.
Prepare 1/4 cup of milk.
Prepare 1 tablespoon of Boursin cheese.
Prepare of Salt & pepper.
You need of 1/4 tsp turmeric.
Prepare 1/4 tsp of cayenne pepper.
Prepare 1 clove of chopped garlic.
It's of Topping.
It's of Grated cheese.
It's of Chili flakes.
It's 1 of little bit of Chopped green onion.
It's of Breadcrumbs.

Split when hot and slathered with a pat of butter, seasoned with salt and pepper, and topped with some shredded cheese, sour cream, and chopped chives, a loaded baked potato is pretty stellar. But what do you do with the leftovers? How do you make sure that you don't let the time, money, and spud go to waste? Rub the potatoes with oil and set them on the wire rack.

Loaded Potatoes (on left) instructions

BBQ or Bake the russet potatoes by wrapping them in aluminum foil, poking them 5-10 times with a fork, then putting them in the oven/bbq for 30 mins @ 350. They are good when they are soft inside.
While the potatoes are baking, make mashed potatoes: with the other 2 potatoes, peel them, chop into cubes, then boil in salted water for about 15 mins. They are good when you can mash one with a fork. You could skip this and just use the insides of the baked potatoes, but it won’t have the surprising softness and smoothness that we love in a loaded potato.
While those potatoes are boiling, make the meat: in a large frying pan on Med-High, cook the meat. As each meat finishes, take it out of the pan and set aside. Leave the juices in the pan.
Add the vegeatables to the pan and cook for about 10 mins… This is a good opportunity to season with salt pepper, and a bit of cayenne.
When the mashed potatoes are ready, drain the water then put them back in the pot. Add the Potato Mashing Ingredients (milk, butter, Boursin, salt/pepper, etc…) and stir. Try and get it nice and smooth.
The baked potatoes are probably done now. Take them out of the oven/bbq and place in the fridge/freezer for 5 mins to cool. This will make them easier to cut..
Add the meat and veggies to the mashed potatoes. Taste it, season it, taste it, season it, etc….
Cut the baked potatoes in half along the long side, then scoop out the middle, making sure to not break the potato skin.
Add the scooped out potato to the mashed potato mixture. Mix it lightly, but don’t stir too much. Russet potatoes are quite starchy so if you stir them too much it will turn gluey..
The fun part you’ve been waiting for: Fill the potato skins with your mashed potato mixture. Use a heaping amount. It should look a little “extra”.
Top with the grated cheese, breadcrumbs, chili flakes, green onions, then broil on high for 3 mins/until crispy and golden.
Eat…. It is delicious.

Then, set the greased potatoes on the wire rack so they're not touching each other. The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too. Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up. Twice-baked potatoes are probably the most obvious use for leftover baked potatoes — scoop out the baked potato flesh, mix with toppings, place them back in their skins, and bake again.