Twice Baked Potatoes
Prep time:
Cook time:
Total time:
- 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 two to three times, to keep it from exploding.
- Pop in the microwave 5 minutes to soften them up.
- Cook potatoes about 30 minutes, or until they give to the touch.
- Once done, set out to cool.
- 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!)
- 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 warmed through, about 15 minutes.
Recipe by Faithful Provisions at https://faithfulprovisions.com/twice-baked-potatoes/
3.4.3174