Tuesday, August 10, 2010

Twice-Baked Loaded Mashed Potatoes

These were so yummy! These are perfect if you want twice-baked potatoes, but don't want to mess around with trying to keep the skin intact and stuffing the shell. I know that I personally rip the skin every single time. Now if you are a pro (like my mom) you can just follow this recipe and just put the filling back into the shells.

Twice Baked Loaded Mashed Potatoes
adapted from my mom

6 baking potatoes - at least 4 inches long
3/4 - 1 stick of butter, melted
1 1/2 cups sour cream
1 1/2 cups shredded sharp cheddar cheese
1 tsp Kosher salt
1/2 tsp pepper (I am estimating this - just eyeball this and add more if need be)
6 slices bacon, chopped or real bacon bits
Chives or green onions (optional)

Bake the potatoes at 450 for one hour. Remove them from the oven and pierce with a knife in the middle. Let them sit 10-15 minutes. Cut them in half and let them sit until you can handle them. I normally put on an oven mitt at this point so I don't have to wait. Scoop out the innards into a bowl. Use a knife to cut through the chunks. It should look fluffy like a baked potato.

Pour in butter, toss with a fork, add dollops of sour cream and toss with a fork. Stir in bacon, 1 cup cheese, salt, pepper and chives or green onions. Put mixture in a greased 2 qt casserole dish. Top with remaining 1/2 cup cheese. Bake at 350 for 15-20 minutes.

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