We get together with my husband’s family twice a month for family dinner. We rotate through assignments of what to bring to share. Due to church schedules that change each year, sometimes it is really hard to make potatoes when church doesn’t get out until 4 and you’re supposed to be at dinner until 5. I stumbled upon this Pioneer Woman recipe for twice baked potatoes years ago and it’s become something that I love to make for family dinner. Yes, it does require a little more love than plain ol’ mashed potatoes or even baked potatoes, but I can do all of the prep work on Saturday, refrigerate them over night and then pop them in the oven and still make it to dinner on time with hot potatoes. I have modified her recipe a bit. It just was over kill (in my opinion) to use as much butter, but I’ve included the link to her recipe if you’re feeling like you’d like more. I also usually halve this recipe when I’m just making it for my small family, but you could easily double it if you are feeding a large crowd.

Here are the ingredients for this recipe:

Twice Baked Potatoes

Preheat the oven to 400 degrees F. Pour a little bit of canola oil onto a paper towel. Rub down each potato and place them on a baking sheet. Bake for 45 minutes to 1 hour, or until skins look a little crispy. Turn the oven down to 300 degrees F.

In a large bowl, throw in butter, sour cream, bacon, milk, seasoned salt, and pepper.

mix

Take a hot potato off of the tray and hold it in your hand with a towel. Use a serrated knife to slice it in half.

cut

Scoop out the hot insides into the bowl.

shell

 

As you add in potato, take the time to mash it around so the butter will melt from the heat of the potatoes. Repeat with all of the potatoes.

 

mash

 

Once potatoes have been thoroughly mashed, add in half of the cheese and all of the green onions.

mash 1

Fill each potato half with the potato filling and return to the baking sheet.

scoop 2

 

Sprinkle remaining cheese on top of potatoes. Bake for 10-15 minutes or until cheese is melted. If you choose to make these one day to serve the next, you will need to add an extra 5-7 minutes on to the baking time.

Twice Baked Potatoes Twice Baked Potatoes

 

Twice Baked Potatoes

Ingredients

  • 8 baking potatoes (cleaned and dried)
  • canola oil
  • 8 slices fried bacon (chopped) or 8 T. bacon bits
  • 1 stick butter, cut into small slices
  • 1 cup light sour cream
  • 1/2 cup skim milk
  • 1/4-1/2 t. seasoned salt
  • 1/2 t. black pepper
  • 1 1/2-2 cups grated cheddar cheese
  • 2 green onions, sliced

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Pour a little bit of canola oil onto a paper towel. Rub down each potato and place them on a baking sheet.
  3. Bake for 45 minutes to 1 hour, or until skins look a little crispy. Turn the oven down to 300 degrees F.
  4. In a large bowl, throw in butter, sour cream, bacon, milk, seasoned salt, and pepper.
  5. Take a hot potato off of the tray and hold it in your hand with a towel. Use a serrated knife to slice it in half.
  6. Scoop out the hot insides into the bowl. As you add in potato, take the time to mash it around so the butter will melt from the heat of the potatoes. Repeat with all of the potatoes.
  7. Once potatoes have been thoroughly mashed, add in half of the cheese and all of the green onions.
  8. Fill each potato half with the potato filling and return to the baking sheet.
  9. Sprinkle remaining cheese on top of potatoes.
  10. Bake for 10-15 minutes or until cheese is melted. If you choose to make these one day to serve the next, you will need to add an extra 5-7 minutes on to the baking time.
http://eggrollsandsauce.com/twice-baked-potatoes/
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