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Home » Recipes » Side Dish Recipes

January 29, 2021 · Leave a Comment

Antipasto Twice Baked Potatoes

Game Day· Italian· Side Dish Recipes

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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. 
Antipasto Twice Baked Potatoes collage

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

Antipasto Twice Baked Potatoes in a 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. 

Antipasto Twice Baked Potatoes

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. 

A close up of a plate of food with Antipasto Twice baked 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. 

Antipasto Twice Baked Potatoes

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. 

Antipasto Twice Baked Potatoes

Can I make substitutions?

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

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

Antipasto Twice Baked Potatoes in white and blue dish.

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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Antipasto Twice Baked Potatoes

Antipasto Twice Baked Potatoes

Carrie's Experimental Kitchen
Antipasto Twice Baked Potatoes made with Yukon gold potatoes, Italian Soppressata, Kalamata olives and Asiago cheese make a super flavor side dish. 
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish
Cuisine American, Italian
Servings 4

Ingredients
  

  • 2 large Yukon Gold potatoes
  • ¼ cup diced Italian Soppressata
  • ¼ cup shredded Asiago cheese; divided
  • 10 Kalamata olives, chopped
  • ¼ cup heavy cream
  • 2 tablespoons butter

Instructions
 

  • Preheat oven to 425 degrees F.
  • Start by washing the skins of the potatoes with a vegetable brush; then poke two holes in the skin. 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 blender, mix until smooth. (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 for 15 minutes until the cheese has melted.

Nutrition

Calories: 234kcalCarbohydrates: 16gProtein: 6gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 42mgSodium: 470mgPotassium: 410mgFiber: 2gSugar: 1gVitamin A: 483IUVitamin C: 17mgCalcium: 102mgIron: 1mg
Keyword potatoes
Tried this recipe?Let us know how it was!

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