Loaded Twice Baked Potatoes
This indulgent dish is a celebration of comfort, blending the creamy richness of baked potatoes with the savory delights of crispy bacon, green onions, and a decadent medley of cheeses and seasonings.
Start with four russet potatoes, baking them to perfection until the skin crisps and the interior becomes pillowy and tender. But the magic doesn’t stop there. These spuds undergo a transformation that elevates them from ordinary to extraordinary, as we embark on the twice-baked journey.
Picture this: fluffy potato insides whipped to perfection with butter, half n half, and sour cream. This velvety mash becomes the canvas for an array of enticing ingredients, including crispy bacon strips that add a smoky crunch, and green onions that bring a burst of freshness and color.
But the real secret lies in the seasoning. Enter a tantalizing blend of kosher salt, black pepper, rosemary, garlic powder, and smoked paprika, infusing the potatoes with layers of flavor that dance on the palate.
As the final touch, a generous shower of shredded cheddar cheese blankets these savory creations, creating a golden crown that turns the humble spud into a loaded masterpiece.
Whether served as a decadent side dish or the star of your meal, these Loaded Twice Baked Potatoes promise a symphony of textures and flavors. The richness of the mashed potatoes, the smokiness of bacon, the freshness of green onions, and the savory allure of cheese come together to create a dish that’s as comforting as it is indulgent.
Man That’s Cooking
Ingredients
- 4 russet potatoes
- 8 strips thick bacon
- 5 green onions
- 4 tsp butter
- ½ cup half n half
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp rosemary
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
Directions
Preheat the oven at 425 degrees. Wash the potatoes then dry them off with a paper towel. Poke several holes in each potato with a fork. Rub each potato down with vegetable or olive oil, then heavily season them with kosher salt. Roll the potatoes around in the excess salt. Don’t worry about having too much salt as much of this salt will fall off during the upcoming steps.
Place the potatoes on a cooling rack that is on a cookie sheet with aluminum foil. Bake for 50 to 65 minutes until they reach 205 F internally. Remove the potatoes from the oven and carefully slice a strip lengthwise down the top of each potato. Give each potato a squeeze from the ends of the slice strip to push them slightly open. Allow them to cool to touch before their next step.
While the potatoes bake, dice the green onions and divide them in two piles. Finley chop one of the piles and set that aside to use in the potato mixture. Set the other larger diced pile aside to use as a topping.
Next, stack the bacon slices and then cut them into small bits. Cook the bacon bits in a frying pan on medium heat until they start turning brown and the grease starts foaming. Use a slotted spoon to carefully remove the bacon bits and place them on paper towels to absorb the grease. After the bacon cools, finely chop half of the bits and set them aside to use in the potato mixture. Set the rest aside to use as a topping.
When the potatoes are cool to touch, use a spoon to remove the potato flesh and leave a small amount on the inside skin surface. Add the potato flesh to a large mixing bowl, then use a potato masher to break down the potato flesh into a smoother consistency. Add the room temperature half and half, the softened butter, room temperature sour cream, salt, pepper, rosemary, 3/4 of the cheddar cheese, finely chopped green onion and bacon. Mix everything together then stuff the potatoes with this filling. Top the potatoes with the remaining cheese. At this point you can place the potatoes in the refrigerator and hold them there for up to 1 day until you are ready to give them the final bake.
Place the potatoes back on the cookie sheet and bake at 350 F for 15 minutes. Top with the remaining bacon and green onions.
Print This Recipe
Watch How To Make This Recipe
Oven Baked Turkey Meatloaf
Oven Baked Turkey Meatloaf
This recipe takes the wholesome goodness of ground turkey and elevates it to new heights, creating a flavorful and comforting dish that will have your taste buds dancing.
At the heart of this creation is 2 pounds of lean ground turkey, a canvas ready to absorb a symphony of flavors. As we dive into the process, you’ll witness the marriage of ingredients like breadcrumbs, a single egg, and a touch of half n half, working together to create a meatloaf that’s not only moist and tender but also full of delightful textures.
The flavor journey continues with the aromatic dance of onions, garlic, and a medley of herbs including thyme and sage. A dash of mustard powder, black pepper, and a hint of cayenne pepper add layers of depth, creating a profile that’s both savory and subtly spicy.
But what truly sets this meatloaf apart is the tangy glaze that will grace its surface. A magical blend of tomato paste, ketchup, balsamic vinegar, Worcestershire sauce, and Dijon mustard will be brushed on top, creating a caramelized finish that’s both sweet and tangy. It’s the crowning glory that takes this meatloaf from ordinary to extraordinary.
As this delectable creation bakes in the oven, the tantalizing aroma will fill your kitchen, building anticipation for the flavorful experience to come. Whether you’re cooking for a family dinner or looking to impress guests, our Oven-Baked Turkey Meatloaf with Tangy Glaze is a delicious journey that promises satisfaction in every bite.
Man That’s Cooking
Ingredients
- 2 pounds ground turkey
- 1 egg
- 1 cup breadcrumbs
- 1 small yellow onion
- 3 minced garlic cloves
- 1/4 cup half n half
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp thyme
- 1/2 tsp ground sage
- 1/2 tsp mustard powder
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/4 tsp cayenne pepper
Glaze Topping
- 8 oz tomato paste
- 1/2 cup ketchup
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp dijon mustard
Directions
First dice and sauté the onion on medium heat with a splash of cooking oil. Cook for a few minutes then add the minced garlic and cook for one more minute.
In a large mixing bowl, add the egg, milk, Worcestershire sauce and dry seasonings. Whisk this mixture together then add the turkey, onions, garlic and breadcrumbs. Thoroughly mix together these ingredients for 1 to 2 minutes.
For the glaze sauce, combine in a small bowl the tomato paste, ketchup, Worcestershire sauce, and dijon mustard. Whisk together the ingredients thoroughly. Set aside 1/4 of the glaze in a small container for later as there will be enough for extra on the side.
Place a sheet of aluminum foil on a cookie sheet. Transfer the turkey mixture to the center of the cookie sheet and form it by hand into a bread loaf shape. Next generously brush on the glaze sauce on all surfaces of the meat loaf.
Bake the meatloaf at 365 F for 1 hour or until the internal temperature reaches between 162 F – 165 F. Remove the meatloaf from the oven and allow it to rest for at least 10 minutes before slicing.
After cooling, slice into 1 inch portions. Serve with the set aside glaze sauce if desired.
Print This Recipe
Watch How To Make This Recipe
Pellet Smoked Prime Rib
Pellet Smoked Prime Rib
In this recipe, we’re diving into the world of sumptuous flavors and savory indulgence with our Pellet Smoked Standing Rib Roast. This 7-pound marvel, featuring three glorious rib bones, is about to take center stage in a masterful symphony of smoke, fire, and seasoning.
As we fire up the smoker, this rib roast will undergo a transformation that’s nothing short of spectacular. Over the course of four tantalizing hours, it will absorb the smoky essence from the gentle, controlled heat of the pellet smoker, infusing it with a depth of flavor that’s simply unmatched.
But the magic doesn’t end there. A bold and aromatic rub, crafted from a blend of salt, pepper, dry rosemary, thyme, garlic powder, onion powder, mustard powder, and paprika, will enrobe this beautiful cut of meat. This ensemble of seasonings will work in perfect harmony, setting the stage for a taste experience that’s rich, fragrant, and utterly delicious.
After its slow dance with the smoker, we’ll crank up the experience even further. The reverse sear over the fiery heat of the BBQ grill will put the final touches on this culinary masterpiece. The intense heat will create a beautiful crust, encapsulating all the juicy tenderness within, and imparting a delightful char that’s the epitome of flavor.
The Pellet Smoked Standing Rib Roast isn’t just a dish; it’s an experience. Whether you’re planning a festive gathering, a holiday feast, or simply seeking to create a culinary delight that will leave a lasting impression, this roast is your ticket to an unforgettable dining experience.
Man That’s Cooking
Ingredients
- 6 – 7 pound standing rib roast
- 3 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp mustard powder
- 1/2 tsp sage powder
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 cup worcestershire sauce
Directions
First, use a chef’s knife and remove the rib bones by cutting along the bones to separate them from the roast. Keep the bone plate in one piece so they can be tied back in place after applying rub on all sides of the roast and rib plate.
Next, carefully and lightly shave off any hard fat from the fat cap and remove any surface silver skin. This is an optional step as most roasts will be cleaned up by the butcher. But if you do trim, leave at least 1/4 inch of fat cap on the top of the roast. Next, carefully slice a cross hatch pattern in the fat cap by only slicing the fat and not the meat.
Next generously apply kosher salt on all sides of the roast. Place the roast on a cooling rack on a cookie sheet to allow for airflow underneath the roast. Place this in the refrigerator for at least 24 hours and up to 4 days. This will dry brine the roast adding flavor to the meat while also tenderizing it.
After 24 hours of dry brine, remove the rib roast from the refrigerator and keep it on the cooling rack. Prepare the dry rub by combining all the spices and seasonings listed. Apply a thin layer of Worcestershire sauce on all sides of the roast and the detached rib plate. Generously apply the dry rub on all sides of the roast and rib plate.
Place the roast back on top of the rib bone plate. Using butcher twine, tie the rib plate back in place with a loop between each rib bone. The rib plate will act as a heat shield while the roast is on the smoker. This will help roast cook more evenly and they can be quickly detached for the reverse sear step.
Preheat your smoker to 220 F using lighter blended pellets such as competition blend. When the smoker reaches temp, place the rib roast bone side down in the center of the smoker, on the bottom rack. Insert a temperature probe directly into the center of the roast. Set the temperature alarm to 125 F. Smoke for roughly 4 hours until the temp alarm triggers or the roast center reaches 125 F.
Remove the roast from the smoker and loosely cover it with aluminim foil. Allow it to rest for 30 minutes so that the juices settle in the roast and it’s temperature lowers. While the roast is resting, preheat your grill with the burners on high or for charcoal, light one starter chimney of charcoal or lump.
Cut the twine and remove the rib plate from the roast. Sear it for 3 – 5 minutes per side on all sides. Do not close the grill lid and do not walk away. Judge the sear doneness by color and if you need to sear one or more sides longer do so to your desired doneness. Place the rib plate on the grill and cook it 3 – 5 minutes per side. After searing, let the roast rest 5 – 10 minutes then slice and serve. Slice between the rib bones to separate them and enjoy them along with delicious slices of prime rib.
Print This Recipe
Watch How To Make This Recipe
Chick-Fil-A Style Breakfast Burrito
Chick-Fil-A Style Breakfast Burrito
Embrace the joy of mornings with a delightful breakfast creation that’s sure to kickstart your day with a burst of flavor! Today, we’re crafting Chicken Breakfast Burritos inspired by the beloved flavors of Chick-fil-A. These burritos are a celebration of morning comfort, deliciousness, and the convenience of a grab-and-go breakfast that feels just like a treat.
At the heart of this breakfast adventure are tender and succulent chicken bites – reminiscent of that Chick-fil-A goodness. We’re pairing them with crispy crowns, adding a crunch that perfectly complements the softness of the eggs, cheese, and tortilla. These ingredients harmonize in a way that’s undeniably comforting and satisfying.
The genius of these breakfast burritos lies not only in their homage to the Chick-fil-A style but also in their convenience. They’re an embodiment of delicious breakfast comfort, ideal for those hectic mornings when you need a wholesome meal that’s quick, hearty, and oh-so-satisfying.
Man That’s Cooking
Ingredients
- 12 eggs
- 1/2 cup half and half
- 24 oz bag Just Bare chicken bites
- 15 oz crispy crowns
- 8 oz shredded colby jack cheese
- 10 inch flour tortillas
- 32 oz Mateo’s gourmet salsa
Directions
First, cook the chicken bites in the air fryer half a bag at a time. If your air fryer basket can hold the entire bag at once, go for that. Cook at 360 F for 7 minutes, then give the basket a good shake, then cook for another 7 minutes at 360 F. Repeat this for the other half of the bag.
Next, cook half a bag (15 oz) of crispy crowns at 360 F for 7 minutes. Give the basket a good shake, then cook for another 7 minutes at 360 F.
Next crack open 12 eggs into a large mixing bowl. Crack each egg over a small cup so that if any shell bits fall into the cup, it will be easier to get the shell out from there rather than a large mixing bowl full of eggs.
Whisk in 1/2 cup of half and half while mixing the eggs thoroughly.
Cook the eggs in a large skillet on medium heat until they are fluffy and scrambled. You may need to do this in 2 batches or you can run 2 large skillets at the same time.
Build each breakfast burrito by scooping egg onto a flour tortilla. Add shredded colby jack cheese followed by chopped chicken bites then crispy crowns. Roll the burrito shell and wrap it in foil.
Print This Recipe
Watch How To Make This Recipe
