Thursday, July 22, 2010
TWICE BAKED POTATOES
Everyone in my family loves these...however, most of the time I am too lazy to make them. And I don't really know why I'm posting this recipe in the heat of the summer because I certainly have been avoiding turning on my oven if I can possibly get away with it. At least that's my excuse!!
4-5 large russet potatoes
1/2 c. sour cream
1 T. chopped chives (or tops of green onions)
3-4 pieces of cooked, crumbled bacon (or bacon bits--I don't like the fake ones!)
4 T. real butter
salt & pepper
Scrub potatoes well and pat dry. Do not wrap the potatoes in foil. the skins need to be sturdy to hold the potato mixture. Pierce each potato with a fork several times and bake in a 400 degree oven for approx. 1 hour or until done. Pierce with a fork to make sure potatoes are completely done.
Remove potatoes from oven and slice in half lengthwise. scoop most of the inside of the potato out with a large spoon, leaving about 1/4 inch white part in skin. Place the scooped out potato insides in a bowl and add the sour cream, salt and pepper to taste, butter and a little milk. Beat with beaters until smooth. Stir in the bacon and chives. Spoon the potato mixture back into the potato skins and place on a cookie sheet. Sprinkle each with a generous amount of Cheddar cheese and place under broiler, just until cheese melts. Keep warm until serving time.