Monday, March 12, 2012

Twice Baked Potatoes

Twice baked potatoes have to be the quintessential company side dish.  They are simple to prepare, and can be made ahead.  Just pop them in the oven before your guests arrive.  A very impressive presentation, with just a little bit of prep work.  My version does not skimp on the filling.  I mean how "devilish" is a dry potato?  Not very.  Hold on to your hats for lots of butter, cheese and sour cream.  And get ready for your guests to rave.
Twice Baked Potatoes, you can't beat 'em!
The Twice Baked Potato Party
Bake potatoes and let cool. 
Scoop filling from inside.
Mash filling with potato masher.
Stir in butter and sour cream.
Season well with salt and pepper.
Add cheese, chives and bacon.
Stuff each potato with filling mixture.
Dot the top of each with a pat of butter.
Sprinkle with remaining cheese.
Sit back and enjoy the rave reviews.

Twice Baked Potatoes

4 baking potatoes, scrubbed clean
1 16 ounce carton sour cream
1 stick salted butter
2 cups shredded Cheddar Cheese, divided
1 package Real Bacon Bits (or 1/2 package bacon, fried and crumbled)
1 bunch chives, chopped
salt and pepper to taste

Scrub potatoes.  Pierce with fork.  Wrap in foil and bake for 1 hour at 450 degrees F.  Let cool.  Cut open potatoes and scoop out filling, leaving about 1/2 inch of filling inside the potato.  Mash filling with potato masher.  Stir in sour cream, butter, 1 cup cheese, bacon and chives.  Season well with salt and pepper.  Spoon filling back into potatoes, making sure they are heaping full.  Dot the top of each potato with a pat of butter.  Sprinkle each potato with remaining cup of cheese.  Return to oven and bake about 20 minutes at 350 degrees F, or until heated through and cheese is melted. 

Prep Time:  Approximately 1.5 hours     Cook Time:  Approximately 20 minutes

NOTE:  If you'd like to make these ahead, prepare as directed.  Cover and refrigerate.  Bring to room temperature before baking.

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