Loaded Twice-baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 3 |
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If using electric mixer to mash your potatoes, DON'T beat too long or your potatoes will be starchy with the consistency of library paste. Hand mashing works best. Ingredients:
3 lg. baking potatoes |
shortening or veg. oil |
kosher salt |
9 slices thick-cut bacon |
5 oz. sharp cheddar cheese |
4 t. butter, at room temperature |
1/2 c. sour cream |
3/4 tsp. salt |
1/2 tsp. pepper |
1/4 tsp. garlic powder |
Directions:
1. Rinse the potatoes and pat dry with paper towels.
2. Rub shortening all over potatoes, or roll in vegetable oil; then roll potatoes in kosher salt and place in your baking dish.
3. Bake in preheated 400-degree oven until tender, 1 to 1-1/2 hours depending on the size of your spuds. Remove from oven and cool for 20 to 30 minutes.
4. While potatoes are baking, cook the bacon until crispy, drain on paper towels, and set aside.
5. Slice off the top of each potato and carefully scoop out the center with a spoon.
6. Place scooped-out bits in bowl and mash just to break up. Stir in remaining ingredients, EXCEPT the bacon.
7. Spoon the potato mixture back into the potato skins in your baking dish.
8. All of the above you can do ahead of time, and at this point you can refrigerate (or wrap and freeze) the stuffed potatoes until ready to use.
9. Bake your stuffed potatoes at 350-degrees for 30 minutes. Remove from oven and push broken, crisp bacon into potatoes; place under broiler for a couple of minutes.
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