Loaded Baked Potato Bread

While seeking menu inspiration for my Superbowl Party I ran across a recipe for a spicy, cheesy pull-apart bread which eventually lead me to concoct this recipe a couple months later. I took one of the loaves of rustic potato bread I baked last week and packed it with all my favorite baked potato toppings!

Ingredients (makes 1 loaf)

• 1 loaf potato bread
• 4 bacon slices (cooked and crumbled)
• 4 tbsp butter
• 2 cups cheddar and jack cheese (shredded)
• 1/4 cup green onions (chopped)

Start by melting the butter in a small mixing bowl.

Next add the cheese, chives and bacon to the melted butter.

Mix well.

Next, slice the potato bread loaf both horizontally and vertically 3/4 of the way through.

Be sure not to slice all the way through, but enough to reach in there and stuff the loaf with your mixture of baked potato toppings!

Now use your fingers to stuff the topping mixture into the bread load.

Now wrap foil tightly around the bottom and sides of the loaf, leaving the top exposed.

Add another piece of foil over the top and place in a 350° oven for 15 minutes.

Remove the top piece of foil and bake for an additional 10 minutes.

After the cheese is melted completely remove the bread from the oven and discard the foil. Place the loaf on a serving plate.

You all know what’s coming next, my favorite, the zoom shot!!

Yum, cheesy! I served this with my Baked Buffalo BBQ Chicken and a nice twist on a traditional southern meal was born!

♣ Vegetarian Option: Simply remove the bacon to make this recipe vegetarian.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.