Saturday, September 15, 2012

Twice baked potatoes

Now who doesn't love Twice baked potatoes... they are so darn good... potatoes, sour cream, bacon and lots of other can basically put whatever you want in them... mix the potatoes with a little chopped up ham, green onion, cheese & cooked chopped up broccoli.... or mix the potato mixture with a little chili, cheese & green onions...the possibilities are endless.... use your imagination... I use Russet potatoes (the red or yukon gold) potatoes just don't hold up because the skins are too thin... Enjoy

Twice baked potatoes

6 Russet potatoes, scrubbed clean
1 T. oil
kosher salt

for filling:

1/3 cup sour cream
1/2 cup Co-Jack cheese + 1/4 cup for topping
2 T shredded Parmesan cheese
2 green onions, washed and thinly sliced
1/4 cup bacon bits
1/4 stick butter,softened

seasonings of your choice (I used seasoned salt, pepper, garlic powder & a pinch of regular salt)

Preheat oven to 350 degrees.  Line a pan with aluminum foil.  Place potatoes on baking pan and poke a couple of times with a sharp knife.  Drizzle the tops of the potatoes with oil and sprinkle lightly with kosher salt.  Bake for a hour.  They should be fork tender when done.

Cut potatoes in half long ways.  With a clean dish towel scoop out the insides of the potatoes leaving a small border of potato, placing the insides of the potatoes in a bowl & continue until they are all done.   Mash the insides of the potatoes with a fork.  Add the filling ingredients and mix with a fork till all combined taste mixture to make sure the seasonings are correct.  Spoon the mixture back into the potato jackets.  Place back on the baking sheet and bake for 15 minutes.  Sprinkle with the additional 1/4 cup of cheese and place back in oven for around 5 minutes or until cheese is melted.  Enjoy

1 comment:

  1. I <3 these yummy taters but seldom make them. Your recipe sounds soooo tasty! I will make them soon...thanks.