Twice Baked Potatoes--mashed potatoes with attitude!
Twice baked potatoes are a fabulous alternative for serving baked or mashed potatoes. A great compliment to a steak dinner, twice baked potatoes (also called "Potato Boats") served with a crisp green salad create a meal that is both pleasing to the eye and the palate.Comfort-food at it's finest!
Twice baked potatoes are actually homemade mashed potatoes with attitude! You can spruce them up using a variety of ingredients: your choice of cheeses, diced meats or seafood, scallions, Mexican seasonings, breaded topping... anything that appeals to you.
What we are sharing here today is a traditional twice-baked potato that mimics "loaded baked potatoes" in ingredients, minus the chives. (You can always add them, of course!)
The key ingredients are: baked potato, sour cream, butter, cheddar cheese and bacon.
Gather your ingredients
6 large baking potatoes
2 T. butter
1/3 - 1/2 cup sour cream
1/4 cup milk
cooked bacon, chopped into pieces
shredded cheddar cheese
NOTE: you will want to play around with the amounts to make it the consistency that is right for you. The milk smooths it out but take care that it does not get runny.
Great Family Cookbooks
Use large baking potatoes. Scrub the outside first. Now, score the top with a knife by inserting it and making two slits, about 1 inch deep, forming an "X". This will allow the steam to come out of the potato while baking.
Place the potatoes on the rack of a preheated 300° oven. Bake until the potatoes are soft. You will know that they're ready ifn you can gently squeeze them with two fingers and they feel soft. Remove the potatoes from the oven and let them cool until they can be easily handled.
While they are baking, fry your bacon in a skillet. Cook 1-2 strips of bacon per potato. When the bacon is cooled, break it up into small pieces.
Wash, then cut slits in top
Bake, then slice the top open
Back to the potatoes! When the potatoes are warm, but not hot, take them one at a time and carve the top off, just like carving a pumpkin. Scoop the insides out, carefully, without ripping the shell. The top can be discarded.
Place the insides of the potatoes in a sauce pan. Add butter, milk and sour cream. Using an electric mixer, beat until creamy on low heat on the stove. Add the chopped, cooked bacon and blend. Fill each potato shell with the mixture and place them on a baking sheet.
If you will not be eating them immediately, refrigerate until it's time to warm them up. Just before serving, reheat the potatoes in a moderate oven until they are warm-through.
Five minutes prior to serving, put a generous amount of shredded cheddar cheese on each one (this is where you might want to add some flakes of chives, if you want to) and melt it in the oven.