Monday, March 4, 2019

Twice Baked Potatoes

I know it sounds silly, but twice baked potatoes are one thing that I have never tried to make. And even worse, I buy them from the grocery meat counter regularly because I enjoy eating them so much! So I figured it was high time I figured them out. They do take a little planning, cause they are a little time-intensive, so this isn't something to make when you need dinner on the table in 30 minutes. However, if you can plan ahead, these are a great accompaniment to roasted meat, ham or steak, and would actually be a totally great vegetarian meal if you alter the toppings.

I love baking potatoes in my air fryer, so that's what I used to prep that potatoes. If you don't have an air fryer, you can, of course, use the oven. I know the microwave is also an option, and that may be a way to speed up this process but I do like the way potatoes turn out when they're baked in the oven versus the microwave. But, totally personal preference, so do what you like best!

The other great aspect of this side (or main!) dish is that you can top them, or mix in, what you like - we like cheese, or cheese and bacon, but you could do any variety of cheese, a combination of cheeses, chives, onions, etc. This "recipe" is really just a guide - and the best part is trying all different combos!

Find a lot more great ideas at Hearth and Soul, Inspire Me, Inspiration Monday, Busy Monday.

Twice Baked Potatoes

4-5 medium baking potatoes
1/2 cup sour cream
1/4 cup milk
1 cup shredded cheddar or colby jack cheese
1/4 cup chopped, cooked bacon (optional)
1/4 cup thinly sliced green onions

Scrub potatoes and pat dry. Rub potatoes with a light coating of canola oil and sprinkle with sea salt. Bake at 400 for 40 minutes or until potatoes are tender when pierced with a fork. (If you're baking them in the air fryer, you'll need to turn them over half way through the cooking time.)

Let the potatoes cool slightly, and then cut in half lengthwise. Carefully scoop out the pulp and place it in a bowl. Leave a small layer of potato still in the shell to provide stability. Once all the pulp is in the bowl, mash it up with a fork, then add the sour cream, milk, 1/2 cup of cheese, bacon and green onion, or whatever toppings/fillings you're using. Mix well.

Fill the potato shells with this mixture, mounding the mashed potatoes slightly over the shells. Place filled shells on a rimmed baking sheet. Sprinkle the remaining cheese on top of the potatoes. Broil the potatoes for 2-3 minutes or until the cheese is melted. Serves 4-8 (Depending on if each person eats a half or full potato!)

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