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