Wednesday, July 11, 2012

Twice Baked Potatoes

I've been wanting to make twice baked potatoes for a long time. I've attempted before...around 5 years ago and failed miserably. But cooking has been a learning experience for me and I was ready to try again. This time I used a trusted source (Thank you thank you thank you PDub!) and executed it perfectly! I loved these. Loved them loved them! And we had them with deer roast, salad, and carrots. Best meal ever :)

What you need:
  • 4 baking potatoes, washed
  • 1 stick butter, sliced into pats
  • 1 cup bacon bits
  • 1 cup sour cream
  • 1/4 tsp. Lawry's seasoned salt
  • 1 cup monterey jack cheese, plus some
  • Pepper, to taste
  • Milk, if needed
  • Green onions or chives, optional
  1. Oil and salt potatoes. Bake at 400* for 1 hour and 15 minutes.
  2. Mix together butter, bacon bits, and sour cream in a bowl.
  3. Let potatoes cool slightly. Slice in half and scoop out middles, leaving a shell.
  4. Add potato middles to bowl with butter, bacon, and sour cream. Mash.
  5. Add salt, cheese, pepper, and green onions. Stir.
  6. Add potato mixture to potato shells and then top with cheese.
  7. Bake at 350* for 15 to 20 minutes.
Recipe from The Pioneer Woman

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