Every Christmas Eve my sister would make twice baked potatoes, steak, and chicken...yumm...and with 15 years in our age difference it was always so exciting for her to come stay at home with us and cook...well...suffice it to say, I didn't get the "cooking gene" somehow my "cooking gene" was substituted with....well....I have yet to find my true talent :-)
Anyway...this is a really simple "Kimberly-proof" way to make delicious twice baked potatoes:
You'll need:
Large baking potatoes x's however many you plan to serve
Sour cream
Salt&Pepper
Milk--whatever's in the fridge will do
Cheddar cheese
Bacon
Green onion
Butter
I do everything to taste with these....so I always purchase the largest of sour cream, cheese, and bacon (I will tell you...I use the entire pkg of bacon...I have two guys that LOVE bacon)
+Fully coat your baking potatoes with extra virgin olive oil, a bit of salt, and poke holes in the tops of them-wrap them in aluminum foil and bake for 1-1/2 hour(s) on 350.
+Once soft to the feel pitch the aluminum foil and cut the tops of the potatoes out...I do a "football" shaped cut and make little "boats out of them" remember to leave some of the potato on the inside for support of the skin.
+empty your potato filling into a large mixing bowl, and this is where it gets fun...I add roughly two good spoon fulls of both butter and sour cream...use a hand held mixer and cream the potato to your liking.
+chop some green onion and add in your bacon to which you can cook up while the potatoes are baking. I just use my hands and break up the bacon. (some use bacon bits if your short on time)...add in shredded cheddar cheese...salt& pepper to your liking...I use the mixer again and cream the ingredients. Once you've obtained a stuffing that you like simply spoon into your little "potato boats" and top with left over bacon, and cheese.
+Bake when you are ready for dinner at 350 until cheese is melted--12-15 mins.
Lastly, I feel I'm obligated to tell you to enjoy these in moderation...I'm pretty sure I do not want to even know the caloric content of these suckers! But...enjoy!!!
Anyway...this is a really simple "Kimberly-proof" way to make delicious twice baked potatoes:
You'll need:
Large baking potatoes x's however many you plan to serve
Sour cream
Salt&Pepper
Milk--whatever's in the fridge will do
Cheddar cheese
Bacon
Green onion
Butter
I do everything to taste with these....so I always purchase the largest of sour cream, cheese, and bacon (I will tell you...I use the entire pkg of bacon...I have two guys that LOVE bacon)
+Fully coat your baking potatoes with extra virgin olive oil, a bit of salt, and poke holes in the tops of them-wrap them in aluminum foil and bake for 1-1/2 hour(s) on 350.
+Once soft to the feel pitch the aluminum foil and cut the tops of the potatoes out...I do a "football" shaped cut and make little "boats out of them" remember to leave some of the potato on the inside for support of the skin.
+empty your potato filling into a large mixing bowl, and this is where it gets fun...I add roughly two good spoon fulls of both butter and sour cream...use a hand held mixer and cream the potato to your liking.
+chop some green onion and add in your bacon to which you can cook up while the potatoes are baking. I just use my hands and break up the bacon. (some use bacon bits if your short on time)...add in shredded cheddar cheese...salt& pepper to your liking...I use the mixer again and cream the ingredients. Once you've obtained a stuffing that you like simply spoon into your little "potato boats" and top with left over bacon, and cheese.
+Bake when you are ready for dinner at 350 until cheese is melted--12-15 mins.
Lastly, I feel I'm obligated to tell you to enjoy these in moderation...I'm pretty sure I do not want to even know the caloric content of these suckers! But...enjoy!!!