Wednesday, September 23, 2009

Twice Baked Potatoes
Oh.My.Word. I made these potatoes last night for dinner, and they were A-M-A-Z-I-N-G.
I made two extras for us to have for lunch today, and, needless to say, there will not be any for lunch. Unless I make more. I found the recipe on, and it had fabulous reviews. You definitely have to plan ahead when making these, as it takes an hour for the potatoes to cook before you can scoop out the insides. And then you have to make them, and bake them again for 15 minutes. But believe me, it is WORTH IT!

I only used two potatoes, so I cut the recipe in half. I didn't have sour cream on hand, so I used about 4 oz. of cream cheese and put in some minced garlic. I also used the pre-packaged bacon pieces (the kind used "for cooking" you find in the salad dressing aisle) and microwaved a couple tablespoonfuls for about 20 seconds. Made them nice and crispy.
  • 4 large baking potatoes
  • 8 slices bacon
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided
  1. Preheat oven to 350 degrees F.
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.


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