Starch Madness

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:

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: 
Cook time: 
Total time: 
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
  • 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).
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.

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

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Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

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