Time to take your baked potatoes to the next level. And it is so easy to do. Make them “loaded potatoes” with lots of goodies or just add what you want or have on hand. Make them for everyday, company or the freezer.
I again read lots of recipes even though it is just a potato casserole in the potato skin. I will give the inspired by to Pioneer Woman since she keeps it basic.
So the summery of this is bake a potato until well done. Scoop it out while still reasonably warm so it scoops easy and doesn’t rip the skin apart. Mix the potato with some sour cream, cheese, milk and anything else you have. Fill the skins back up and top with a little more cheese. Bake until brown. Not very hard concept and really almost fool-proof.
Rating
It is hard to give a 5 to a side dish but very nice solid 4.
Notes: Make them with what you want. I like loaded with green onion and bacon. I was out of bacon and didn’t know it when I cooked this day. I’m thinking some broccoli would be really good.
Preheat oven to 400 degrees convection or 425 conventional.
Scrub the skin well. You will be eating it.
Brush the skin with a light coat of oil. This will help the skin not dry out and break as you scoop.
Bake for 1 hour or a little more. Be sure they are well done. If you want to use a thermometer it would but 210 degrees.
While potatoes are cooking, slice up one stick of butter. Mix with 1/2 cup of sour cream, 1/4 cup milk, 1/2 cup shredded cheese, 1 tsp of seasoning salt, 1/4 tsp pepper. Mash together and set aside.
Remove from oven and let cool only a few minutes, cut in half then scoop out most of the potato leaving a small rim of potato left.
Add the potato to the butter mixture and mash together. No need to over mix. Rough is fine. You could add other things at this point. Bacon bits would be about 2 Tbsp per half or 1 slice bacon per half. Green onion about 1 onion per half.
Scoop the potato mixture back into the skins and top with a little shredded cheese.
You could freeze them here. If freezing do not use green onion. They don’t freeze well. Otherwise bake at 375 for about 20- minutes until hot and browning some.
Time to take your baked potatoes to the next level. And it is so easy to do. Make them “loaded potatoes” with lots of goodies or just add what you want or have on hand. Make them for everyday, company or the freezer.
Ingredients
- 2 larger Russet Potatoes
- 1 stick (1/2 cup) butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese plus a little for topping
- 1 tsp seasoning salt (I used Lowry’s)
- 1/4 tsp pepper
- 1/2 cup (8 Tbsp or 4 strips) bacon bits or bacon (optional)
- 4 green onions sliced (optional)
- anything else you want (optional)
Instructions
- Preheat oven to 400 degrees convection or 425 conventional
- Scrub 2 larger russet potatoes
- Coat with some oil lightly
- Bake until well done. About 1 hour or more.
- While potatoes are cooking, slice up 1 stick butter and combine with 1/2 cup sour cream, 1/4 cup milk, 1/2 cup shredded cheddar cheese,1 tsp of seasoning salt (Lowry’s or simular), 1/4 tsp pepper.
- When potatoes are done, remove from oven and allow to cool just enough not to burn yourself.
- Scoop out the potatoes leaving a small rim of potato in the skins. Mix the scooped potatoes into the butter mixture and mash together. This does not need to be smooth.
- You may add optional bacon, green onion or other things here if you want.
2.2
http://www.101cookingfortwo.com/twice-baked-potatoes/
From DrDan at 101 Cooking For Two
Updated
January 6 2014