My Twice Baked Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 6 savory twice baked potato halves
 
Cheesy potatoes twice baked are twice as good!
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.
Recipe by the dinnervine at http://www.dinnervine.com/2012/03/starch-madness/