Twice Baked Potatoes
I grew up with the comfort of twice baked potatoes. We often had these with sliced brisket or grilled chicken (before living in Salt Lake City, I grew up in Lubbock, TX). If you've never had Twice Baked Potatoes before, basically they are potatoes that you cook plain first then re-cook loaded with sour cream, bacon, green onion, and butter. They are simple to make and just need a little time and a few hands for mixing.
I find this recipe a fun one to involve kids in. Though I have yet to have kids of my own, I have made this on occasion with my friends' kids. It's fun for kids to get to mash the potatoes up and mix in all of the ingredients. Then they get to enjoy the fruits (or potatoes) of their labor.
This recipe is sure to be a crowd pleaser for all of the eaters in your home! Bookmark this recipe for any upcoming Super Bowl parties you might have.
Twice Baked Potatoes
4 large russet potatoes, about 1 lb each
olive oil and sea salt
1/2 cup sour cream or plain Greek yogurt
1/2 cup milk
2 Tbsp butter, softened
1 Tbsp cream
1 cup grated cheddar cheese
4 strips bacon
1/4 cup chopped green onion
Preheat the oven to 400°F. Wash the potatoes, then poke each potato in several places with a fork so that the potatoes don't explode. Rub the potatoes all over with a little olive oil and sea salt. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
While the potatoes are cooking chop the green onion and grate the cheese. Start cooking the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool then crumble.
Allow the potatoes to cool to the touch. Slice the potatoes in half lengthwise. Use a spoon to scoop out the insides, being careful not to tear the skin, leaving about 1/4 inch of potato on the skin.
In a large bowl mix together the potato insides, sour cream or yogurt, milk, cream, and butter. Mash with a potato masher or a fork.
Add in 3/4 of the green onions, cheese and bacon with the potatoes, reserving the extra to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.
Heat oven to 350°F. Place filled potatoes on a roasting pan and bake 15 to 20 minutes or until heated through.