Twice baked potatoes
-with help from Krista
I am not usually a person who will get twice baked potatoes. I've worked in restaurants and to me all it says is they rebaked the potatoes from earlier this week. But Mrs. Krista Beiswenger has shown me the light. These things are tasty. They take some time... i know... everything i do takes time, but they are worth it!
What you are going to need:
- 4 BIG russet potatoes (sorry Linus) -1 Cup Sour Cream
- 1/4 to 1/2 cup Milk -1/4 cup butter
-1/2 tsp salt - 1/2 tsp pepper
- 4 BIG russet potatoes (sorry Linus) -1 Cup Sour Cream
- 1/4 to 1/2 cup Milk -1/4 cup butter
-1/2 tsp salt - 1/2 tsp pepper
-1/2 tsp garlic salt (i used minced garlic) - Chives (optional)
- Shredded Cheese -Bacon Bits (optional)
-Olive oil
Preheat oven to 400 degrees.
Make sure you select some nice large potatoes for this. Place scrubbed potatoes on a pan with a bit of olive oil to coat them. You can sprinkle a bit of salt on them to cook them if you would like. Bake them for about an hour or until done.
Once the potatoes are cooked... cut off a thin slice of the top layer of each potato.
Clean out the potatoes with a spoon and place the insides in a mixing bowl. Get as much of the meat as you can without making the skin fall completely apart.
Using a mixer, blend the potatoes until smooth. Once smooth add the milk, sour cream, butter, and seasonings to the potatoes.
When the mixture is smooth again add in more seasonings as needed and stir in the cheese and bacon bits. Cheese. How much cheese? What kind of cheese? I have used cheddar and gouda as a mixture. It was really good. But I think you need to use whatever you like and as much as you would like. Start with a little cheese and add more or less as you make the recipe over and over (because you will). Once you get things all smooth and mixed... spoon the potato mixture back into the shells.
Top this yummy stuff with some chives and throw it back in the oven for another 15-20 minutes at 400. Until golden brown and extremely yummy!
-thanks Krista!
