• 83ae276b022f17ad67286a80731b3d53

Twice Baked Potatoes

Great side to add to a small or large dinner party!

Serves 16people
sticks of butter
cup of bacon (real or packaged)
cup sour cream
tsp seasoned salt
cup of grated cheddar/jack cheese
pinch of pepper
slice about 2/3 of green onion
FIRST THINGS FIRST: Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.
Now begin slicing two sticks of butter into pats until they are all sliced. Place them into a large mixing bowl. Measure one cup bacon, and dump them into the bowl with the butter. Measure one cup of the sour cream and dump it into the mixing bowl with the other evildoers.
Now, the potatoes are all done. The reason you bake them "naked" is so the skin will be nice and firm—and strong enough to hold the filling later. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out.
With a sharp serrated knife, cut each potato in half lengthwise. Now, with a large spoon, begin scraping out the insides into the bowl. Keep scraping, being careful not to tear the shell. (Though if you do tear one, please don’t wig out.) You should leave just a little bit in there for support, but try to remove most of it.
Lay the hollowed out potato shells on a cookie sheet.
Begin smashing the potatoes with the other ingredients with a potato masher. Measure about 1/4 teaspoon and add it to the bowl. You can always adjust the seasonings later. Now add about 1 cup of grated cheddar/jack cheese and mix it in well. And slice about 2/3 of the green onion on top of each potato. Now, at this point, you could go ahead and stuff the potato shells.
And mix them in. (IMPORTANT: If you plan to freeze the twice baked potatoes, do NOT add green onion. Did you know freezing chemically alters the taste of green onions?)
Scoop out some of the yummy potato filling and begin filling the shells. Keep going until the filling’s all gone. You might have a shell or two left over, and that’s okay. I like to fill the shells so they look abundant and heaping.
Now top each potato with more grated cheddar/jack cheese and pop ‘em in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.
Or, you could refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step.

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