We love potatoes, and I really love twice baked potatoes. I know they aren't super healthy - so I try to limit the number of meals I pair them with but they are just so darn good. The first time I ever remember eating twice baked potatoes was on a Homecoming (Winter Ball? Prom? I can't quite remember.) Date. My date and I doubled with another set of friends and we ate dinner at our friend's house. His parents (Brother and Sister Ammons, who were in my ward) had completely decked out their dining room with fancy decorations including white twinkle christmas lights. Brother Ammons dressed up as a waiter and took our orders and a little while later came out with these giant twice baked potatoes that Sister Ammons had baked. You know those giant baking potatoes you can buy at the store? They were huge and seriously so delicious, I think I ate more of the potato than I did of the main dish (which was also delicious I'm sure - just not as memorable.) I've always been half tempted to call her and ask for her recipe, but I realize that might be weird to call up ten years later. I'm also always tempted to buy the large baking potatoes, but I almost always end up just using regular Idaho potatoes from our 10 lb bag. This recipe is from the Pioneer Woman, and it's just about as easy and delicious as they come!
Twice Baked Potatoes
Source: The Pioneer Woman
Ingredients:
4 Potatoes
4 Tbs Butter
1/4-1/2 cup Sour Cream
1/4 cup Milk
2 cups Cheddar Cheese
2 cups Cheddar Cheese
Bacon Bits
Lawry’s Seasoned Salt
Black Pepper
Green Onion (optional)
Directions:
Wash, and poke holes with a fork then place eight baking potatoes directly onto the rack of a preheated oven. Bake in a 350 degree oven for 1 hour until cooked through.
As soon as the potatoes are done baking, slice them in half and scoop out the insides into a large mixing bowl. (The potatoes will be HOT! Use a hot pad or paper towel to hold them while you are scooping.) Make sure to scoop out as much potato as you can while leaving the skin intact. Sometimes this means leaving a bit of potato around the edges to give the skin a little more substance.
Start mixing up potatoes with paddle attachment. Add butter, sour cream, and milk and mix through until creams. Add bacon bits, seasoned salt and a good amount of black pepper. Add cheese and onion just until combined.
Remove bowl from mixer, and start scooping the creamy potato mixture and begin filling the shells. Keep going until the filling is all gone (I find that usually I have more filling that I think I need - but just keep scooping it into the shells until it's all piled in!)
Top each potato with grated cheddar place in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through. Serve hot!
Note: You can refrigerate them for up to three days until you are ready to serve, or you can freeze them in Ziploc bags. Just heat them through before serving.
Directions:
Wash, and poke holes with a fork then place eight baking potatoes directly onto the rack of a preheated oven. Bake in a 350 degree oven for 1 hour until cooked through.
Start mixing up potatoes with paddle attachment. Add butter, sour cream, and milk and mix through until creams. Add bacon bits, seasoned salt and a good amount of black pepper. Add cheese and onion just until combined.
Remove bowl from mixer, and start scooping the creamy potato mixture and begin filling the shells. Keep going until the filling is all gone (I find that usually I have more filling that I think I need - but just keep scooping it into the shells until it's all piled in!)
Top each potato with grated cheddar place in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through. Serve hot!
Note: You can refrigerate them for up to three days until you are ready to serve, or you can freeze them in Ziploc bags. Just heat them through before serving.
No comments:
Post a Comment