Twice Baked Potato

2016-05-01
  • Yield : 12 stuffed potatoes
  • Servings : 8-12 people
  • Prep Time : 1:15 h
  • Cook Time : 15m
  • Ready In : 1:30 h

So good. Very high in salt and fat, though, so only make for special occasions. I usually make these when I have guests, and we’re barbecuing steaks and burgers in the summertime.

You’ll need a hand-blender to whip the potatoes.

Ingredients

  • 6 large Yukon gold (yellow fleshed) potatoes
  • Salt + 2 tablespoons Olive oil + cookie sheet
  • 10 slices of bacon - cooked, cooled and chopped
  • 2 cups sharp cheddar cheese (grated) Note: don't buy the bags of pre-grated cheese - it often has a chemical in it which makes the cheese melt a little unnaturally.
  • 1 cup sour cream
  • 2 bunches green onions (about 10), chopped
  • 1/2 cup milk
  • 1/2 teaspoon each of salt and pepper

Method

Step 1

Pre-heat the oven to 375 degrees. Rub olive oil and salt into the skins of the potatoes. Place on the cookie sheet and bake for an hour (or until a knife slides in easily).

Step 2

Remove the potatoes when baked, and let cool. Once cooled, cut each potato in half, separating the top from the bottom (one potato now makes two long potato 'boats').

Step 3

Using a spoon, scoop the flesh from the potatoes into a bowl. I always try to get as close to the skin as I can, without breaking it.

Step 4

Add 1 1/2 cups of the grated cheese (reserve a 1/2 cup), sour cream, 3/4s of the chopped green onions (reserve a 1/4), 3/4s of the chopped bacon (reserve a 1/4), milk, salt and pepper altogether. Mix well.

Step 5

Using a hand blender, blend the potatoes until whipped and creamy (no big lumps). You may need to add a bit more milk, if you think they are too thick/aren't whipping well.

Step 6

Spoon the whipped potatoes back into the potato shells. Top with the reserved green onions, cheese and bacon.

Step 7

Bake at 375 degrees for 15 minutes, until hot and bubbling all the way through. Note: You can put them under 'Broil' for 2-3 minutes at the very end, to brown the tops a bit - just watch them carefully, so they don't burn.

Step 8

Serve hot. These can be prepared/ covered/refrigerated (up to step 6) a day ahead. A very good option if serving guests on a weekday.

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