Monday, January 18, 2016

TWICE-BAKED POTATOES


The Pioneer Woman Cooks: Recipes From an Accidental Country Girl

8 baking potatoes, scrubbed clean
canola oil
8 sliced thick-cut bacon, fried and chopped
1/2 lb. butter, cut into slices
1 c. sour cream
1/2 c. milk
1/4 - 1/2 t. seasoned salt
1/2 t. pepper
2 green onions, sliced
2 c. grated sharp cheddar, divided

Preheat oven to 400 degrees. Rub the outside of the potatoes with oil and place on baking sheet. Bake 45 minutes or until insides are cooked and outsides are slightly crisp. Remove from oven and turn temperature down to 300 degrees. 

Place bacon, butter, sour cream, milk, seasoned salt, and pepper in mixing bowl. While potatoes are still hot, cut in half lengthwise and scrape insides into the bacon mixture, reserving empty skins. 

Use a potato masher to combine all ingredients. Mix in green onions and one cup of the grated cheese. Fill each potato skin with potato mixture and return to baking sheet. Sprinkle with remaining cup of cheddar and bake 10-15 minutes or until cheese is melted and potatoes are heated through.

Notes: We use medium cheddar instead of sharp, as we always have it on hand, and homemade seasoned salt

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