Twice Baked Potato2016-05-01
- Cuisine: Blaney
- 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.
- 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
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).
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').
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.
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.
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.
Spoon the whipped potatoes back into the potato shells. Top with the reserved green onions, cheese and bacon.
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.
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.