Twice Baked Potatoes

May 9th, 2010 by justJENN

For Mother’s Day we had a ‘Rib Taste Test.’ Everyone brought ribs from different restaurants and we decided who’s cuisine reigned supreme.

O.G. insisted that we cannot live on ribs alone and that I needed to bring a side dish. So I made these potatoes, which of course she refused to eat because she was ‘full of ribs.’ (I forced her to try one later. She loved them.)

ingredients:
6 potatoes
One slab bacon
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper

First I bake the potatoes like I always do. Preheat the oven to 350 degrees. Prep a baking sheet with a wire rack on top.

Wash the potatoes, dry them – rub them with olive oil and some kosher salt. Place them on the rack on the baking sheet. Bake for 1 hour.

While the potatoes are baking, slice up and fry your bacon – crumble into small pieces and set aside.

When the potatoes come out, let them cool for about 10 mins. Slice them in half lengthwise and scoop out the inside of the potatoes.

Now, I like to leave a little protective ‘shell’ of potato when I do this, it holds the filling a little better. It kinda looks like a shoe…

Put all the scooped out potato into a large bowl. Add 3/4 of the crumbled bacon, the 1/2 cup shredded cheddar cheese, sour cream, milk, butter and then season with the salt and pepper.

Mix it together well, I like to use a masher. It keeps it smooth but doesn’t cream it into oblivion. Now scoop the filling into each of the ‘shells’ and put them on a lined baking sheet.

Let’s go over the top now. Are you ready? On top of the stuffing, add the leftover bacon and the 1/4 cup of cheese evenly on each potato.

Put them back in the 350 degree oven for 15 minutes. Then you’re ready to serve.

You’ll get a nice warm, crazy delicious side dish….OR for extra excitement, serve this as a MAIN dish with guacamole and salsa. Trust me. It’s the best.