A twice baked potato is always a hit, but they do take so much time it is often not practical on a busy day to prepare them. While this recipe can be scaled down for just 1 meal, I make enough to freeze because it does not take much more effort on a Saturday to fill up 2 bags full.
15 Medium Sized Russet Potatoes
1 1/4 c Sour Cream
2 c Shredded Cheddar Cheese
2 Sticks Butter Melted
1 Lb Bacon Cooked and Crumbled.
1 Bunch Green Onions Chopped
Makes about 26 stuffed potatoes. I know the math does not add up, but I always ruin a few skins in the process of scooping them out.
This time I did not have enough medium sized taters so I used a couple large and a few small ones as well. The only reason this is important is because the small ones will bake faster and the large ones will obviously take longer. Don’t just toss them all in the oven and forget to pull them out as they finish baking. I place them on a cookie sheet and bake at 350 degrees for about 90 minutes. I check them at 60 to see how they are progressing. Usually I wrap the potatoes in foil, but for this recipe we want the skins to be a little on the dry side. Once they are baked, allow to cool enough to handle easily and begin preparing the bacon slices in the oven.
Slice each potato in half lengthwise. So so in such a way as to allow the flattest sides to stay untouched. As you will see in the pictures below, the stuffed potato skins need to be able to sit and not roll around the baking sheet. Set the skins aside for use later.
Using a small spoon, gently remove the meat from the skins. Get as much as you can, but don’t try to get every little bit or you will create holes in the skin, making them unusable. By the time I was done I had about 2 quarts to work with.
I use my Kitchen Aid to mix the filling together with the paddle. Place the potatoes into the bowl, followed by the sour cream. Begin whipping the potatoes. Slowly add the melted butter and check as you go. Depending on how dry the potatoes were, you may not need all 2 cups!
Add the cheese, chopped green onions and crumbled bacon, mixing thoroughly. Taste and add salt and pepper as needed. I typically add about 1/2 tsp of each, but it will depend on your personal preferences.
Lay the potato skins on a cookie sheet and begin to stuff. While you don’t want to pack it in really hard, you don’t want it falling out either.
Place the stuffed skins onto baking sheets and cover with tin foil or serane wrap. Place the sheet into the freezer until the potatoes are frozen enough to place into Ziplock bags. They don’t need to be frozen solid, just enough so that they won’t smoosh together in the bag.
When ready to use, remove from the bag and place the potatoes into a dish and cover. In a preheated 350 degree oven it takes about 45 minutes for medium sized potatoes. This can vary if you are cooking large or small versions, so be sure to check at 30 minutes and see how they are progressing. Remove the cover the last 10 minutes for a golden brown top.
With a little prep on a day when you have some time, you can have a delicious and easy side dish on those busy nights.