Posts Tagged ‘loaded baked potatoes’

If you have teenage boys, then you need this in your repertoire. My little five-year-old girl loves them too. They are always a hit and easy to prepare ahead of time. Just warm up before serving.

Ingredients for Twice Baked Stuffed Potatoes

• 4-6 smallish russet potatoes - depending on how many you are serving
• 1/4 cup butter
• 1/4 cup sour cream
• A splash or two of milk/half and half/heavy cream - whichever you prefer
• 1 bunch fresh chives
• 1 package of cooked bacon - I like the HEB brand precooked bacon for this type of recipe to save time and effort. You usually crisp it up a bit in a frying pan then chop it into bits.
• 1 cup cheddar cheese - grated

Cooking Instructions

1. Bake the potatoes in a 475 degree oven for about 1 hr. 15 min. - this timing will vary according to the size of your potatoes.
2. Remove the potatoes from the oven and allow them to cool just enough that you can handle them.
3. Cut the top off each potato. You are not cutting them in half, but rather you are just cutting an opening from the top.

4. Once you cut the top off the potato, scoop out the potato into a mixing bowl. Set the potato skins aside on a baking sheet.
5. Once all potatoes are scooped out, add the butter and sour cream to your steaming hot potato mixture and mash with a potato masher. Add a bit of salt and pepper.
6. Splash your potatoes with the milk/half and half/heavy cream and stir with a large kitchen spoon until you reach the desired consistency.
7. Taste and adjust seasonings.
8. Add the chives, bacon and half the cheese then mix to combine.

9. Now stuff the potato skins until you have used all the potato mixture.

10. Sprinkle the top of each potato with the remaining grated cheese then pop in a 350 degree oven until warmed through and cheese is melted - about 10 minutes.