Twice Baked Potatoes


The recipe comes from The Pioneer Woman. Believe it or not I have never made twice baked potatoes, so I decided to try out her recipe. They were fabulous. However, next time I think I’ll add more like 1/2 tsp at least of the Lawry’s season salt. They were fairly simple to make. It just takes a little time. I put half of these in the fridge and had them 3 nights later. It was so nice to have those babies sitting in the fridge already to go for another night’s dinner. Next time I’m gonna try and freezer half. I ate these with skin and all. I love the crunchy skin with the yummy filling. The whole family loved them too, but the left their skins. Man are they missing out.

Twice Baked Potatoes

8 baking potatoes
2 sticks of butter
1 cup sour cream
1 cup cheddar/jack cheese
1 cup bacon bits (fry up some bacon or I used the Hormel picnic bacon from Sam’s Club)
1/4 tsp. Lawry’s Seasoned Salt
black pepper
milk (if necessary)
green onion (optional)

Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through. Now begin slicing two sticks of butter into pats. Place them into a large mixing bowl. Then add the bacon and sour cream. Now, the potatoes are all done. The reason you bake them “naked” is so the skin will be nice and firm—and strong enough to hold the filling later. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out. The potatoes will be hot so make a little cradle with a dish towel, and use it to hold the little hotties. With a sharp serrated knife cut each potato in half lengthwise. Now, with a large spoon, begin scraping out the insides into the bowl. Keep scraping, being careful not to tear the shell. You should leave just a little bit in there for support, but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet. Begin smashing the potatoes with the other ingredients. Measure about 1/4 teaspoon Lawry’s Seasoned Salt and add it to the bowl. Then add the cheese and black pepper and mix it all up. Now is where you can add the green onion. IMPORTANT: If you plan to freeze the twice baked potatoes, do NOT add green onion. Did you know freezing chemically alters the taste of green onions? Now scoop out some of the potato filling and begin filling the shells. Now top each potato with more grated cheddar/jack cheese and pop ‘em in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through. Or, you could refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step.
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