The other Sunday we had the missionaries from our church over for dinner and I was trying to think what I could make for these young men that are always hungry for a big meal and twice baked potatoes popped in my mind. They were always a special treat growing up because we only had them on special occasions and the extra time it takes to make them I think is so worth it because who doesn't love them?! They make the perfect side dish for dinner. We love them with flank steak [or some good meat grilled on the bbq] and a spinach salad and maybe some yummy homemade rolls if I'm feeling ambitious;) But this recipe is so good with the bacon and chives on top everyone will love them. Hope you're having a great week.
LOADED TWICE BAKED POTATOES
makes about 8 servings
| INGREDIENTS |
4 large russet potatoes, washed
4 tbsp. unsalted butter
1/3 cup light or regular sour cream
1/3 cup whole milk
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. paprika
1/4 tsp. onion powder
1 cup cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
2 tbsp. chopped chives
| DIRECTIONS |
1 | Preheat oven to 400 degrees.
2 | Wrap potatoes in foil or rub with a little bit of vegetable oil, prick with a fork and place on a lined baking sheet. Place in the oven and bake for 1 hour or until tender.
3 | Remove from the oven and allow to cool for 10 minutes. Reduce oven to 350 degrees.
4 | Using a knife, cut each potato in half lengthwise. Spoon out the inside of the potatoes into a large mixing bowl, taking care not to break the skin. Leave a thin living of potato for support. Return the potato skins to the baking sheet.
5 | In the large, mixing bowl, add the butter, sour cream, milk, salt, garlic powder, pepper, paprika, onion powder, 2/3 cup cheddar cheese and 3 slices crumbled bacon. Mash and mix until combined, but still slightly chunky. Scoop filling into the shells, top each potato with remaining cheese.
6 | Place in the oven and bake for 20-25 minutes or until the cheese is melty. Remove from the oven and sprinkle with reserved bacon and the chives. Enjoy!
[if you have some left have dinner, they heat up well the next day or you can also make them ahead of time but don't bake them until you are ready to eat.]
