Twice Baked Potatoes
photo by PalatablePastime
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 4 large baking potatoes
- 1⁄2 cup sour cream
- 1 cup cheddar cheese, finely shredded
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup butter, melted
- 1⁄2 teaspoon onion powder
- 8 tablespoons bacon, cooked & crumbled
- vegetable oil
directions
- Wash and dry the baking potatoes.
- Coat the outside of the potato with the vegetable oil.
- You don't want it dripping.
- Place the baking potatoes onto a baking sheet and bake at 400º for 1 hour 15 minutes or until the potato gives to a slight squeeze.
- Carefully slice the potatoes in half lengthwise.
- Let sit about 10 minutes.
- Melt the butter and place in in the bottom of a heavy mixing bowl.
- Carefully using a spoon scoop out the inside of the potato and place it in the mixing bowl with the butter.
- Leave the shells on the baking sheet.
- Mash the potatoes up.
- Add the sour cream, cheese, salt, pepper, and granulated onion.
- Mix together till thoroughly blended.
- Put the potato mixture back into the shells.
- Top each half with 1 Tablespoon of bacon bits.
- Place cookie sheet of potatoes in freezer.
- After they are frozen put the twice baked potatoes in freezer bags or containers.
- To eat them just pop them in the microwave for a few minutes.
- Can also be popped into the oven at 375 till just starts to get slightly browned on top.
- You want them just hot enough to melt the cheddar cheese.
- Cooking them to long will dry them out.
- Makes a great lunch or a side dish with dinner.
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Reviews
RECIPE SUBMITTED BY
Ruth Tisdale
Bakersfield, CA