I have been getting sick of the same old hum drum potatoes. Baked, mashed, scalloped, Au gratin, hash browns, yadda yadda yadda. I realized in a moment of desperation, that I have never made a single, solitary twice baked potato. Is that odd? I feel like it is. Anyway, I rectified the situation, and actually had another "first" in my life. A potato EXPLODED in the oven. Whaatt??? Only one out of the 3 I had in there exploded. What a mess.
I roasted my potatoes in the oven. You can do yours in the microwave if you like. It makes no difference, just do not under cook them, and don't overcook them. K? I used medium size baking potatoes, but would rather have had larger potatoes. Remember you get 2 servings from one potato, ALTHOUGH...I foresee making these again and making extra and freezing them. Why not?!
You will need: (yields 6 servings)
3 lg potatoes, baked and crumbled
3 strips of bacon, fried
3/4 cup shredded cheddar cheese, divided
1/4 cup sour cream,
1/4 cup milk
2 green onions finely chopped
Salt and Pepper to taste
Preheat your oven to 350. Cut your already baked potatoes in half and carefully scoop out the insides into a bowl.
When all potatoes have been scooped out, mash the potatoes with a masher or hand mixer until broken down to your liking. Add in 1/2 cup shredded cheddar cheese, sour cream, bacon, green onions and milk. Using a spoon combine until all mixed. Add salt and pepper at this time, to taste.
Carefully refill each potato boat equally. Use remaining 1/4 cup shredded cheddar cheese to top each refilled potato. Bake 20-25 minutes or until cheese is melted and the whole thing is heated through. Top with green onions if you like.
Note: If you bake and refill the potatoes ahead of time, they will take a bit longer since they are starting from a chilled state.
I hope you enjoy these as much as we did. They make a great side dish to almost any meal!
Your"how many ways to make a potato"chefwannabe