Thursday, September 24, 2009

Ultimate Twice Baked Potatoes

Well, if you're going to go off your diet, you might as well make it count! Is there a more caloric way to do it than with Twice Baked Potatoes.

We had a large patio BBQ party the other night. I always struggle with making things that keep me out of the kitchen so that I can socialize with the guests. This is one of those perfect recipes. You can make it earlier in the day, then just pop them in the oven 15 minutes prior to serving.

This was a great accompaniment to our feast of: Filet Mignon with Parsley-Garlic Butter, Grilled Asparagus and Sauteed Mushrooms (and, of course, Raspberry Cheesecake).

Ultimate Twice Baked Potatoes
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Serves 12

6 large baking potatoes
12 slices thick bacon
1-1/2c. sour cream
3/4c. milk
1/4c. and 2T butter
3/4t. salt
3/4t. pepper
1-1/2c. shredded Cheddar cheese, divided
12 green onions, divided

1. Preheat oven to 350 degrees.

2. Bake potatoes in preheated oven for 1 hour.

3. Meanwhile, place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4. When potatoes are done, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, save skins. To the potatoes, add sour cream, milk, butter, salt, pepper, 1/2 c. cheese and 1/2 green onions. Mix with hand mixer until well-blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green ions, and bacon.

5. Bake for another 15 minutes.

Adapted from

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