By Kelly Bogard
Taters. Spuds. Potatoes. This starchy food goes by many names, and millions around the world eat them every day. And in many different ways.
My favorite way? This week’s recipe! Made with butter. Stuffed with cheese. And bacon. These twice baked potatoes are a tasty southern comfort food, and perfect as we head into fall and the promise of cooler weather.
For Twice Baked Potatoes, you will need…
2 baking potatoes
1 tbsp. vegetable oil
2 tsp. coarse salt
6 slices bacon
1/2 c. sour cream
1/2 c. sharp cheddar cheese
1/2 c. green onions
3 tbsp. butter
3 tbsp. milk
1/2 tsp. black pepper
1/4 tsp. salt
It’s the perfect mix of a loaded baked potato and the creaminess of mashed ones. Twice baked and double the deliciousness! They’ll leave your family and friends feeling satisfied!
Start by preheating your oven to 400 degrees. While the oven is heating, wash and pat dry your potatoes. Rub them down with the oil and coarse salt. Place them on a lined baking sheet and bake for 45 minutes. While the potatoes are baking, cook, cool and crumble your bacon. Grate the cheese and chop the green onions.
Once the potatoes are cooked, let them cool for about 10 minutes before trying to handle them. After that time has passed, slice the potatoes in half lengthwise and scoop out most of the inside of the potato into a large bowl. You want to leave a layer of potato in the skin to help it keep its shape and prevent tearing.
Turn the oven down to 350 degrees. Add the butter, salt and pepper to the scooped potatoes and mix well with a hand mixer. Then add the sour cream and milk.
Now that the liquids are combined in the potatoes, stir in the cheese and green onions.
Fill the four potato shells with the mashed mixture and return to the oven for 15 minutes.
My favorite part about these potatoes? They can be made in advance and then popped in the oven to heat later in the day, making them perfect for a dinner for two or family supper. From all of us at Texas Table Top, enjoy!