This recipe is from my Home Ec class back in the “80s. Home Ec was my favorite class. We got to cook, sew and create. This recipe is also my first Pinterest upload. I figured out years ago how to upload a picture to pinterest, but did not have a web page to collect my recipes in. So I am rewriting my recipe into AginggracefullywithCheryl to link it to my weekly meal plans I provide on IG. I will have to also, update the picture of the finished product. LOL. Yes, this last year I have learned so much technical stuff I sometimes have to slow down and regroup. But I am getting better at all this!
Who does not like a carb loaded potatoe with all the fixings. Real bacon and butter slowly melting out of the filled potato onto your plate. This recipe is time consuming, but worth the outcome. I beg you do not buy the prefilled frozen potatoes you see in your groceries freezer isles. I have done this, looking to save time. Not worth the price. Very dry and bland.
To save you time you can make a large batch of these creamy tubers and serve with your current meal and freeze the rest for later in the month. With the sourcream, cheese and butter they do not dry out. To freeze the twice baked potato wrap with saran wrap and then aluminom foil, after they cool. Place them in a large gallon sized ziplock bag, so you don’t have all these tin foil looking “bombs” rolling around in your freezer. Plus, it keeps them together and prevents them from getting squished. Mark on your bag Twice Baked Potatoes- heat thawed at 350 degrees for 15 minutes in oven (I add more cheese to the top) or in microwave 1-2 minutes till warm. If you go from freezer to oven with the potato, it takes about an hour.
- 6-8 russet medium to large baking potatoes
- 6-8 slices of bacon fried, drained and crumbled. (you can use REAL bacon bits)
- 1 stick unsalted butter
- 1 8oz tub of sour cream
- 2 1/2 cups of cheddar cheese shredded. Save 1 cup to sprinkle ontop. (you can add more if you like)
- 1 1/2 teaspoon of salt
- 1 teaspoon of pepper
- 1/2 c of milk or whipping cream depends on how thick you want your potatoes to be
- 2 stalks of green onions/cjhives sliced thin
- -my extra ingredient when I have it on hand 1 block of cream cheese cubed
- Pre heat oven to 425.
- Wash potatoes off and dry
- Brush with olive oil and place on baking sheet.
- Bake for about 45 minutes to 1 hour. Check tenderness of potato by pricking with a fork. If fork goes in easliy -potato is done.
- Pull out of oven to cool for about 5-10 minutes and decrease heat of oven to 350 degrees
- While your potatoes where cooking, cook your bacon. I prefer to cook my bacon on a microwave safe plate. Place 6 pieces of bacon on plate and cover with a paper towel. Cook for 6 minutes till crispy. Remove from plate when done and set aside on paper towel. Or pan fry till crispy on medium high heat.
- Place butter, sourcream, cream cheese cubed if using and 1 1/2 cups of shredded cheddar in a large mixing bowl.
- I use an oven mit to hold potato when scooping, so I don’t let sit to cool very long. Be careful with scooping, so you don’t tear outer skin of potato.
- Carefully cut a line down middle of potato, do not cut through to bottom, then starting at one end of the cut slowly cut out a circle around line. Make circle diameter large enough for a table spoon to easily fit into potato. Peel back the skin of the potato that is the circle and discard. Keep flesh of poato if any stuck to circle of skin.
- To make it easier you can also cut each potato in half and scoop out flesh into bowl with the butter. I have never done it this way, but may try.
- Once you have an opening in your poatoe carefully scoop out the flesh of the potato with a spoon, putting all of the scooped out potatoes into the bowl with the butter. Be careful not to tear the skin. Repeat this for each potato
- Line baking sheet with aluminum foil or parchement paper. Place each empty potato onto the baking sheet.
- With a hand held mixer beat potatoe and butter mixture on medium speed slowly adding in your milk product till you get the consistency of thick mashed potatoes. Then on low speed add in your bacon.
- With a large spoon fill each potate with mashed potate mix. You can mound up ontop, as long as you have a thick consistency of mix.
- Top each with the cheese you saved.
- Spinkle with chives or green onions
- Bake at 350 degrees for 15 minutes till cheese is melted and potatoes are hot
- Serve and enjoy.
- If you made extras to freeze, let cool off before wrapping as stated above.
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