Name: Antipasto Twice Baked Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 large Yukon Gold potatoes; 1/4 cup diced Italian Soppressata; 1/4 cup shredded Asiago cheese; (divided); 10 Kalamata olives, (chopped); 1/4 cup heavy cream; 2 tablespoons butter

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Antipasto Twice Baked Potatoes made with Yukon gold potatoes, Italian Soppressata, Kalamata olives and Asiago cheese make a super flavor side dish.

Even though these Antipasto Twice Baked Potatoes might raise a few eyebrows, they are FABULOUS and loaded with flavor!!!

Our Christmas was very low key as I've mentioned previously. Usually we have quite a few people here along with a variety of appetizers to start with before our main meal of prime rib.

This year, it was just five of us so we kept it simple with a small Italian antipasto and Caprese Stacks. Inevitably we had leftovers; which turned out to be a good thing because I hate to waste food.

Sometimes utilizing parts of one thing can turn into a great new recipe like these potatoes.

How do you make Antipasto Twice Baked Potatoes?

For this recipe I used Yukon gold potatoes, Italian Soppressata, Kalamata olives, shredded Asiago cheese, butter and heavy cream.

Soppressata is a fattier type of salami. I personally like it better than pepperoni because it's a bit milder and has black pepper so it's a different kind of spice.

Start by washing the skins of the potatoes with a vegetable brush; then poke two holes in the skin with a fork. Place the potatoes on a microwave safe dish lined with a paper towel and cook 8-10 minutes until fork tender.

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.

Add diced Soppressata, chopped olives, butter, heavy cream and half of the shredded cheese to the bowl with the potatoes. Using a handheld mixer and blend until smooth; however, it will be chunky because of the other ingredients.

Add the potato filling into the potato skins, sprinkle the remaining shredded cheese on top of each potato and bake in a preheated 425 degree F oven for 15 minutes until the cheese has melted.

Can I make substitutions?

Yes! Mix and match from the list below of possible alternatives:

Cured Meats: Pepperoni, Salami, Prosciutto, Ham
Potatoes: Russet, Red Bliss Potatoes
Olives: Sicilian, Green, Black, Tapenade, Caponata
Cheese: Parmesan, Provolone
Other: Artichoke hearts, Marinated Mushrooms, Peperoncini

These Antipasto Twice Baked Potatoes were deliciously creamy, super flavorful and a must try! Technically these are a side dish and would go well with a hearty main entree, like this Tuscan-Style Grilled Rib Eye Steak.

However, we couldn't stop digging into them on their own so they'd make a tasty game day snack as well! ~Enjoy!

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