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Twice Baked Potatoes

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Monday, 16 February 2009 01:18
  • 4 large Idaho baking potatoes, scrubbed clean
  • 2 tsp olive oil
  • 2 tsp kosher salt
  • 6 slices bacon, cooked, drained, and crumbled
  • 1 1/2 cups shredded Cheddar cheese, divided use
  • 1/2 cup sour cream
  • 1/4 cup chopped chives or green onions
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • Paprika (optional)
  • Preheat oven to 400 F.
  • Rub potatoes with olive oil and sprinkle with kosher salt.
  • Prick in several spots with a fork. Place on a shallow baking pan 6 inches apart and bake until center is soft, 45 minutes to 1 hour.
  • When potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving 1/4-inch rim around the potato skin, and place flesh in a mixing bowl. Set skins aside to stuff later.
  • Mash the potatoes with a fork or masher. Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, chives, salt, and pepper.
  • Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray. Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)
  • Return to the 400 degree oven and bake about 30 minutes until potatoes are lightly browned and heated through.


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