Twice Baked Potatoes
Jun 14, 2021 1:20:55 GMT -5
Post by PurplePuppy on Jun 14, 2021 1:20:55 GMT -5
Twice Baked Potatoes
Prep Time10 minutes
Cook Time1 hour 15 minutes
Cooling Time15 minutes
Total Time1 hour 25 minutes
Servings16
Ingredients
8 medium russet potatoes scrubbed clean and dried
2 tbsp olive oil
2 tbsp kosher salt
4 oz cream cheese
8 oz sour cream
4 tbsp butter
12 oz shredded cheddar cheese divided
4 green onions thinly sliced
8 strips bacon cooked and crumbled
salt and pepper to taste
Garnish
chives or green onions
bacon crumbles
pepper
Instructions
Preheat oven to 400 degrees.
Rub potatoes with olive oil and salt and place on a large baking sheet.
Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through.
Let cool for at least 15 minutes.
Preheat oven to 350 degrees.
Cut potatoes in half lengthwise and scoop out the insides leaving a 1/4-inch shell.
Combine potato flesh with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl.
Use a potato masher to mash together until desired consistency is reached.
Fold in crumbled bacon and green onions. Season with salt and pepper.
Scoop the filling into the potato shells. You want the filling to be pretty generous.
Top each potato half with the remaining shredded cheese.
Bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through.
Serve immediately.
TO FREEZE:
Follow the instructions in the recipe but stop before sprinkling cheese on top and final baking. Let the potatoes and filling cool completely.
Place the potatoes on a baking sheet and flash freeze (uncovered) for one hour.
Place frozen potatoes in a freezer bag and place bag in the freezer.
To cook, let potatoes thaw in fridge for 24 hours, top with cheese, and bake for 25 to 30 minutes at 35o°F.
Potatoes can be frozen for up to 3 months.
link
Prep Time10 minutes
Cook Time1 hour 15 minutes
Cooling Time15 minutes
Total Time1 hour 25 minutes
Servings16
Ingredients
8 medium russet potatoes scrubbed clean and dried
2 tbsp olive oil
2 tbsp kosher salt
4 oz cream cheese
8 oz sour cream
4 tbsp butter
12 oz shredded cheddar cheese divided
4 green onions thinly sliced
8 strips bacon cooked and crumbled
salt and pepper to taste
Garnish
chives or green onions
bacon crumbles
pepper
Instructions
Preheat oven to 400 degrees.
Rub potatoes with olive oil and salt and place on a large baking sheet.
Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through.
Let cool for at least 15 minutes.
Preheat oven to 350 degrees.
Cut potatoes in half lengthwise and scoop out the insides leaving a 1/4-inch shell.
Combine potato flesh with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl.
Use a potato masher to mash together until desired consistency is reached.
Fold in crumbled bacon and green onions. Season with salt and pepper.
Scoop the filling into the potato shells. You want the filling to be pretty generous.
Top each potato half with the remaining shredded cheese.
Bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through.
Serve immediately.
TO FREEZE:
Follow the instructions in the recipe but stop before sprinkling cheese on top and final baking. Let the potatoes and filling cool completely.
Place the potatoes on a baking sheet and flash freeze (uncovered) for one hour.
Place frozen potatoes in a freezer bag and place bag in the freezer.
To cook, let potatoes thaw in fridge for 24 hours, top with cheese, and bake for 25 to 30 minutes at 35o°F.
Potatoes can be frozen for up to 3 months.
link
