Twice Baked Potatoes PD Style
Ready In: 50 mins
Serves: 8
Ingredients
- 6 -8 large potatoes
- 1⁄2 lb bacon (flavor of your choice)
- 1 cup sour cream
- 1 1⁄2 cups cheddar cheese
- 1⁄4 cup butter
- 2 -3 green onions
- 1 teaspoon pepper
- 1⁄2 tablespoon garlic salt
- 2 teaspoons chili peppers (optional)
- 1⁄2 teaspoon parsley
Directions
- Fry the bacon in a skillet until nice and CRISPY. Once crispy, remove the bacon, blot off any grease and place into the freezer for quick cool-down.
- Clean, peel and dice the potatoes into approximately 1 inch cubes.
- Add the potatoes to a large pot and fill the pot so that the water is about an inch higher than the potatoes. Add a pinch of garlic salt to the water.
- Bring the potatoes to a vigorous boil and then back the temperature down to a normal boil. Check the potatoes with a fork until the fork can glide into and out of the potatoes easily.
- Preheat the oven to 350 degrees.
- In a blender, combine the soft, boiled potatoes, butter, sour cream, garlic salt and pepper. Add the optional chili pepper if you'd like as well. Blend until smooth.
- Remove the bacon from the freezer and using whatever method you'd prefer, crumple up the bacon into small bits.
- Next, using a fork, fold in the crumbled bacon, green onion and a cup of cheddar cheese.
- Spray a 9 x 13 oven dish with a non-stick spray (such as PAM) and spread the potato mixture evenly throughout the dish.
- Top the mixture with the 1/2 cup of remaining cheddar cheese.
- Place into the oven and let cook for 30 minutes.
- After 30 minutes, turn the oven on broil for 3 - 5 minutes (just enough to crisp the top).
- Remove from the oven, sprinkle with a bit of parsley.
- Serve and Enjoy!
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