Twice-Baked Potatoes

Twice-Baked Potatoes

For a yunny dinner side, load up smashed potatoes with butter, sour cream, cheese, bacon and green onions before baking in the skins.

Prep time:
Cook time:
Serving size: 12
Calories per serving: 358

Ingredients:
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup cheddar or jack cheese (or a mixes of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
freshly ground black pepper


Directions:
Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

Source: foodnetwork.com


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.



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