Tuesday, January 6, 2015

Recipe: Twice-Baked Potatoes


Twice-Baked Potatoes

The other night, Ben said, "I'd really like to have some twice-baked potatoes for dinner.  Can you look up a recipe?"  Well, I remember really not liking twice-baked potatoes as a kid.  I think maybe we bought them pre-made a couple of times or something, but I seem to remember them being really dry.  But Ben seemed really enthusiastic, so I dutifully looked up the recipe.  And the recipe I found from the Pioneer Woman (who I'm pretty sure has never made a bad recipe in her life) was a far cry from what I remembered.  It was actually quite tasty and definitely good enough to be included in our ever-growing family recipe book.

So here's the recipe for Twice-Baked Potatoes from Ree Drummond (the Pioneer Woman) via the Food Network.  With full credit to her, here's my copy for our family recipe book:

Ingredients
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits ( fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

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