Saturday, December 14, 2013

Twice Baked Potatoes


Twice baked potatoes are a staple in my family. My mom used to make them, my sister makes them, and I make them. (And if I ever have children, they too will make twice baked potatoes!). They are super easy to make and a great side dish. When it comes to making twice baked potatoes, the bigger the potatoes, the better!

Twice Baked Potatoes
 
 
4 large potatoes
3 stalks green onion (sliced)
1/2 lb. bacon (cooked, and chopped)
1/2 cup sour cream
2 Tbsp. butter
8 oz. shredded cheddar cheese (sharp)
Dash of salt and pepper
 
Using a fork, poke holes in potatoes
 
Bake potatoes in a 350F oven for 75- 90 minutes, or until thoroughly cooked
 
Meanwhile, cook bacon and then chop and set aside
 
Slice green onions, set aside
 
Once potatoes are cooked remove from oven and cut potatoes in half lengthwise
 
Using a spoon, scoop out the inside of the potato into a large bowl (leaving the skins intact)
Use a hot pad to hold potato halves because it is better to scoop out the potato while hot to melt the butter
 
Add butter, sour cream, bacon, green onions, and salt and pepper
 
Mash and mix with a fork
 
Taste, and add more sour cream, butter, salt/pepper as needed for preference
 
Scoop the mixture back into the potato skins
 
Top with shredded cheese
 
Bake at 350F for 15-20 minutes or until cheese is melted and potatoes are crispy
 
(recipe makes 8 servings)