HOW???
Twice-Baked Potatoes
Recipe adapted from Ree Drummond
Prep time: 15 minutes Cook time: 1 hour, 20 minutes
4 baking potatoes, washed
2-3 tbsp canola oil
3 tbsp butter
1/3 cup crumbled bacon, optional
1/2 cup sour cream
1/2 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
2 tbsp-ish milk
Salt and freshly ground black pepper
1 tbsp finely chopped chives
1. Preheat the oven to 400 degrees F.
2. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
3. In a large mixing bowl, combine the butter, bacon (if using), and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim, about 1/4", of potato intact for support. Lay the hollowed out potato shells back on the baking sheet.
5. Smash the potato filling into the butter, bacon, and sour cream. Add the cheese, milk, salt, pepper, and chives to taste and mix together well.
6. Fill the potato shells with the filling. Top each potato with a little more grated cheese. Now here's what's really cool: at this point you could freeze the potatoes to bake up another time. If you decide to take advantage of this Get Ahead moment (yesyesyesyesyesYES!!!), omit the chives; use them for garnish instead after baking. If you plan to eat right away, then bake at 350 until the potato is warmed through and the cheese is nice and melty, 15 to 20 minute (psst! It'll be closer to 30 minutes if the potatoes are sharing an oven with another dish).
2. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
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| Can you tell which ones are for Mommy & Daddy and which are for the kiddos? |
3. In a large mixing bowl, combine the butter, bacon (if using), and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
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| PERFECTLY cooked with a nice crispy skin thanks to the oil. |
4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim, about 1/4", of potato intact for support. Lay the hollowed out potato shells back on the baking sheet.
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| Leave some potato flesh to give the shell some structure. |
5. Smash the potato filling into the butter, bacon, and sour cream. Add the cheese, milk, salt, pepper, and chives to taste and mix together well.
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| Yes, I could totally just eat this as is. You would too; admit it. |
6. Fill the potato shells with the filling. Top each potato with a little more grated cheese. Now here's what's really cool: at this point you could freeze the potatoes to bake up another time. If you decide to take advantage of this Get Ahead moment (yesyesyesyesyesYES!!!), omit the chives; use them for garnish instead after baking. If you plan to eat right away, then bake at 350 until the potato is warmed through and the cheese is nice and melty, 15 to 20 minute (psst! It'll be closer to 30 minutes if the potatoes are sharing an oven with another dish).
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| Mere moments away from glory. |
These. Are. Amazing!!! And yes, sort of time consuming to make, but sooooo worth the effort! Especially now that I know I can freeze them for another time. And the flavor is outstanding... if you like sour cream/onion/cheddar potato chips then these are right up your alley.
Ok so you run along and discover for yourself how incredible these are. I have to go redesign my garden to include a little potato patch so I can make a TON of twice-baked potatoes for my freezer. Cheers!
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