Butternut squash yorkies stuffed with loaded baked potato

INGREDIENTS

Loaded Baked Potato Stuffing

METHOD

BUTTERNUT SQUASH YORKSHIRE PUDDING

Pour the eggs into a large mixing bowl and whisk. Then slowly add the flour, continue to whisk to remove all lumps. Next add in the milk, butternut squash puree, mix evenly and season with salt and pepper. Set aside in the fridge for 30 minutes. Half fill the metal muffin trays with the vegetable oil. Place the muffin tray onto another tray to catch any oil THAT WILL SPILL over the edge. Heat in a 400-degree oven until they are very hot. When ready carefully pull the rack of the oven out to allow access to the very hot muffin tray. Pour the chilled batter into the oil filled muffin tray, filling each cup. Push the rack back in the oven and bake for 10 minutes. Once the yorkies are nice and crispy take them out of the oven. Remove the yorkies from the tray immediately and allow to cool.

LOADED BAKED POTATO STUFFING

Bake the potatoes skin-on in a 400-degree oven until cooked through. Once cooked remove from the oven, peel and in a bowl using a fork, crumble the potatoes. Then add in the cooked bacon, cheddar cheese, green onions and sour cream. Season with salt, pepper and set aside.

STUFFED YORKIES

Simply cut a hole in the top of the cooked yorkie, spoon in the loaded potato stuffing, Then wrap in tinfoil and warm in a preheated oven.

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