Tuesday, April 12, 2011

Twice Baked Potatoes

I like baked potatoes, but I love twice baked potatoes. They're all the good things about mashed potatoes and a baked potato in one.  Since potatoes are all different sizes, I measured out my potato insides. From my 6 relatively large potatoes, I got 4 cups of potato insides, so you can adjust as needed. YUM!

Twice Baked Potatoes
6 large baking potatoes
Olive oil
3/4 cup sour cream
1/2 cup milk
3 TBSPs butter
1 tsp salt
1/8 tsp pepper
4 slices bacon, cooked and crumbled
2 green onions, chopped
1/2 cup Cheddar, shredded

1. Preheat oven to 400 degrees. Scrub potatoes and rub them with olive oil. Pierce potatoes a few times with a fork. Bake for 75 minutes or until potatoes are done.
2. When potatoes are cool to the touch, cut a slice from the top of each potato and carefully scoop out most of the potato. Place the scooped out potato insides, sour cream, milk, butter, salt, and pepper into a large bowl. Mash with a potato masher (or beat with mixer if preferred).
3. Fill potato shells with mixture, and sprinkle with bacon, green onions, and cheese. Bake at 350 degrees for 15 minutes.

You can prepare these ahead of time by filling the potatoes with potato mixture and then refrigerating. Sprinkle toppings on just before baking. Bake at 350 for 25 minutes or until heated through.