Wednesday, May 28, 2008

Twice Baked Potatoes

More Pioneer Woman cooking! I've been making twice baked potatoes for years now and always thought they were pretty good, but... Jared liked hers better. (*sniff*) I'll probably have to start doing mine like this instead now, but luckily I thought they were fantastic, too. And however you make your filling, these are always popular. There are no precise measurements here, but you can always go to her site for those no-fail, picture, step by step instructions.

8 Baking Potatoes
1 cup Sour Cream
1 cup Bacon Bits
Green Onions or Chives
2 sticks Butter, softened and cut into pieces
1/4 t Lawry's Seasoned Salt
1 cup cheddar/Monterrey jack cheese, shredded
Salt and Pepper

Wash your potatoes and bake them in the oven, without foil. You want the skin to get a bit crispy so you have nice sturdy shells to fill. My big ones usually bake from 60-90 minutes.

Throw your butter pats into a large mixing bowl and add the bacon and sour cream.
Once your potatoes are nice and soft, quickly cut them in half and scoop out the potato innards and add them to your mixing bowl. Be sure to do this soon after they've finished baking... although they're really hot to handle, the insides scoop out easier. Now mash all this stuff together. We kept ours a bit lumpy like Pioneer Woman did, and apparently Jared likes them lumpy. (I've always preferred mine creamy, but whatever... it probably explains why he likes me and I don't)
Next add your Lawry's and salt and pepper to taste, along with your shredded cheese. Also add some cut up green onions (or chives) and milk to reach your desired consistency.

Finally spoon a healthy amount of mashed potato mixture into each shell. Top with additional shredded cheese and bake on a baking sheet at 350 for 15-20 minutes.

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