It’s that time again for serious, collegiate sport-spectating. For me that translates into TV, some friends and hopefully some good food! It only seems appropriate we should get psyched for the game—& soak-up all of those beers—with some satisfying carbs.

I’m not sure how much starchier we can get than with Cheesy Twice Baked Potatoes (well, maybe if we ate them on a sandwich with side of chips, but we should at least wait for the stress of the finals for that). We’re going to turn a regular russett into a sought-after spud, with a few simple ingredients. Bacon will be making an appearance and it’s been just too long!

These simple taters won’t ruffle your weeknight-feathers, because this recipe is going to be easier than setting up your fantasy bball bracket. The oven does most of the work, and we’re only kitchen-captive to make the mashed potato mix before the 2nd bake. If you want to make these into a full meal, they go nicely with a grilled steak and a salad.

It’s time to turn on ESPN, preheat your ovens, and get your appetite ready for a great night in:

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5 from 1 reviews

My Twice Baked Potatoes

Cheesy potatoes twice baked are twice as good!

Serves: 6 savory twice baked potato halves

Prep time:  10 mins

Cook time:  1 hour 20 mins

Total time:  1 hour 30 mins

What to get:

• 4 medium russet potatoes
• 2 cups shredded cheddar cheese mix, like Colby Jack (1 cup is for topping)
• ¼ cup shredded Parmesan cheese
• ½ cup sour cream, (I use Daisy Light)
• 3 T butter
• 4 T chopped green onion
• 2 cloves minced garlic
• 4 strips of bacon, cooked & crisped, set aside for topping

Seasonings:

• Paprika
• Ground black pepper, to taste
• Seasoning Salt, to taste

What to do:

1. Bake whole, clean potatoes with skin on @ 420 degrees, until tender (test with fork)
2. Once done, let cool slightly, enough to handle & slice length-wise in halves
3. Reduce oven temperature to 350.
4. Spoon-out insides of potatoes (while warm) into a mixing bowl, being careful not to scrape skins too thin or pierce through them.
5. In bowl of an electric mixer or with spoon, lightly combine potatoes & all ingredients except bacon & 1 cup of extra cheddar cheese for topping.
6. Combine for 1 minute in mixer (avoid over-mixing, as will yield glue-like potatoes).
7. Place 6 of the potato skin halves on a baking sheet (discarding 2)
8. Stuff 6 skins with cheesy mix & bake 10 mins at 350.
9. Remove twice backed potatoes & top evenly with the extra shredded cheese & bake for another 10 mins at 350.
10. Remove from oven & let cool slightly, top wiith crumbled bacon and chives (optional).

Notes:

These are easy any night, but bake potatoes ahead as they take at least an hour. Make sure to make the baked potato/cheese mix while potatoes are still WARM, or it can become glue-like if they rest too long. Mix lightly, only for a min or so.* These save well in fridge. Just reheat leftovers in 350 oven.

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 I hope you enjoy the starch-fest as much as I will!