Twice Baked Potatoes

These are super easy, but a little time consuming.  They are a great side to have on hand. You can pull as many as you need out of the fridge, and just pop them in the oven for a few minutes. Voila! A yummy, homemade, loaded baked potato.

You can do as much or as little as you want. The best part is that whatever you use will fit right back in to the carved-out skins.

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Twice Baked Potatoes

baking potatoes
milk or evaporated  milk (great way to use this up!)
butter
sour cream
fresh chives, diced or minced
bacon, cooked and crumbled
shredded cheddar cheese
kosher salt and fresh ground pepper
potato masher

Preheat oven to 450 degrees.

Wash and dry potatoes. Using a fork, poke each potato two to three times, to keep it from exploding.  Pop in the microwave 5 minutes to soften them up. By doing this, they won’t take as long in the oven.

Cook potatoes about 30 minutes, or until they give to the touch. Once done, set out to cool.

While potatoes are cooking, fry the bacon in a pan. I cook one pound and divide it, using about 1/2 a pound for the potatoes and saving the other half for BLT’s!

Once potatoes are cool enough to hold, cut each lengthwise. Using a spoon, scoop most of the inside out and put into a large bowl.  Be sure to leave enough flesh inside the skin so it doesn’t fall apart.

Assemble all ingredients and add milk, butter, sour cream, salt, and pepper to the insides you scooped out. Mash and blend until smooth.  If you want them really creamy, use an electric hand mixer.

Once it is the consistency you want, add chives, cheese, and bacon.  Gently fold in mix-ins.

Spoon back into potato shells. Top with cheese and bacon.

Cook on 350 degrees until cheese melts and potatoes are warmed through, about 15 minutes.

Freezer Method:  Skip oven, and lay out on cookie sheets, and freeze solid.  Once frozen put into gallon freezer bags, but carefully place so toppings don’t fall off.

Twice Baked Potatoes

 

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Prep time

50 mins

Cook time

30 mins

Total time

1 hour 20 mins

 

Ingredients

• baking potatoes
• milk or evaporated milk (great way to use this up!)
• butter
• sour cream
• fresh chives, diced or minced
• bacon, cooked and crumbled
• shredded cheddar cheese
• kosher salt and fresh ground pepper
• potato masher

Instructions

1. Preheat oven to 450 degrees.
2. Wash and dry potatoes.
3. Using a fork. poke each two to three times, to keep it from exploding.
4. Pop in the microwave 5 minutes to soften them up.
5. Cook potatoes about 30 minutes, or until they give to the touch.
6. Once done, set out to cool.
7. While potatoes are cooking, fry ½ lb. of bacon. (I cook up one pound, and using about ½ a pound for the potatoes and saving the other half for BLT’s!)
8. Once potatoes are cool enough to hold, cut each lengthwise.
9. Using a spoon, scoop most of the inside out and put into a large bowl. Be sure to leave enough flesh inside the skin so it doesn’t fall apart.
10. Assemble all ingredients and add milk, butter, sour cream, salt, and pepper to the insides you scooped out.
11. Mash and blend until smooth. If you want them really creamy, use an electric hand mixer.
12. Once it is the consistency you want, add chives, cheese and bacon.
13. Gently fold in mix-ins.
14. Spoon back into potato shells.
15. Top with cheese and bacon.
16. Cook on 350 degrees until cheese melts and warmed through, about 15 minutes.

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Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.