Traditional Twice-Baked Potatoes

Twice Baked Potatoes

[photo: unknown]

Although this recipe for twice-baked potatoes is simple and very common, I have to include it in my collection because it makes such a good side dish. I like these as a side to meatloaf or a grilled chicken breast along with some steamed veggies, like broccoli. Sure they take more work than popping some frozen ones into the oven, but it is definitely worth it. They’re fresher and tastier.

Traditional Twice-Baked Potatoes
Serves:       8        Preheat Oven Temp:    350

Ingredients List
4 large baking potatoes
6 – 8 slices of bacon
1 cup sour cream
1/2 cup milk
4 Tb. butter
1/2 tsp. each salt and pepper
1 cup shredded Cheddar cheese
6 green onions, sliced small

Step-by-Step

1 Wash and dry the potatoes and put them on a baking pan. Spray them lightly with cooking spray and sprinkle some salt on them. Bake the potatoes for 60 – 90 minutes.
2 While the potatoes are baking, fry the bacon in a skillet over medium heat until crisp. Drain, crumble and set aside. Shred the cheese if you haven’t already.
3 When the potatoes are done, let them cool for about 10 minutes until you can handle them.
4 Slice them lengthwise and scoop the insides into a large bowl. Set the skins back onto the baking sheet.
5 Add the sour cream, 1/4 cup milk, butter, salt, pepper, and half of the cheese and onions to the potato flesh and blend with a masher until creamy. Add more milk as needed. Spoon this mixture back into the skins, making them heaping full.
6 Top each with a sprinkle of the bacon, and remaining cheese and onions. Bake for 15 minutes.

Hints and Tips

Make some extras and freeze them! Bake and fill the potato skins, but don’t bake them the last 15 minutes – cover the pan with plastic wrap and set it in the freezer until the potatoes are frozen hard. Remove them from the freezer and put them in freezer bags. They can stay frozen for 3 – 6 months.

TO REHEAT FROZEN POTATOES: Place frozen potato boats on a baking sheet and cover loosely with foil. Bake in 350 oven for 45 minutes. Remove the foil and bake an additional 15 minutes.
Note: Although the skins will be soft, you can also reheat them in the microwave until they are hot.

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One response to “Traditional Twice-Baked Potatoes

  1. Pingback: ‘In the desert, we make our own sour cream…’ | Meet, Eat, Pray·

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