My mother cooked a lot, but once a month she declared she needed a break and went to TGI on Friday. It was in the 90s and on Friday it was a popular chain restaurant that served bar style food at least according to my parents.
We rarely started with appetizers, but once my brother and I ask our parents enough, they will become caves and order stuffed skins. They were loaded with cheese and bacon so we were full of them, but after hearing the warning from our parents, we tried not to eat too quickly.
Jamie Oliver’s loaded, twice-baked potatoes aren’t exactly the same as my favorite TGIF version, but they’re tasty dishes worth trying, and most of all you can make at home.
The food tastes like the wonderful thing about breakfast stuffed with potatoes. I love crunch and salt from bacon, and the creamy potato stuffing is a perfect pairing for just grilled eggs. When it comes to cheese, it’s enough to add flavor, but not overwhelming the other ingredients. My potatoes were a joy to eat, and when I looked down at my plate and it was empty I was honestly sad.
Simply recipe/salahas
How to load Jamie Oliver’s two-time freshly baked potatoes
Like Oliver, this dish is a bit quirky. It starts by baking some russet potatoes in the oven until they are soft. While they are baking, dispense a little bacon and cook until crispy. Once the potatoes have cooled slightly, cut them in half and scoop the meat into a bowl to ensure the skin.
Oliver recommends using half the meat and booking the rest.
In a bowl of potatoes, Oliver adds bacon, cheddar and chives, and all season with salt and pepper. After throwing it immediately, he stacks the mixture into half of the reserved potatoes, creating dents in each filling, cracking the eggs. We found that a rather important divot is needed in the center of the filling so that the eggs fit without spilling.
Cover the top with cheddar and grill the potatoes until the egg whites are set, but the yolks still flow. When I cooked this round of cooking took about 20 minutes. This is more than 12 minutes, as Oliver suggests. Serve with potatoes with chopped chives. If you have leftover bacon, use it.
Simply recipe/salahas
Jamie Oliver’s Tips for Making Freshly Bake Potatoes Two Times
Start the potatoes in the microwave. Instead of baking in the oven, save time by measuring the whole potato in the microwave. Add to a microwave safe dish and let the microwave rise for 5 minutes. Turn them over and cook for another 5 minutes. Then you’re ready to halve them, scoop and stuff them before actually baking them.
Swap as needed: I couldn’t find chives at the grocery store so I used green onions (only the green parts). I love thick cut bacon so I used it on these loaded potatoes. Choose your favorite style and try turkey or plant-based bacon.
Get the right potatoes: This dish requires a large russet. Medium sizes work, but either deepen or prepare for some spills on the sides. Honestly, I liked having a slightly crispy egg white. Make sure you line the baking sheet on parchment to make it easier to remove half of the potatoes.
