Sunday, July 17, 2011

Twice Baked Potatoes

The Pioneer Woman is one of my favorite food bloggers. Her photography is great too, and I just bought her cookbook (

These potatoes are sooo rich and delicious, but I could not stop thinking about how much butter and fat in general is in them, so next time I'll use less butter and sour cream with lower fat.  See recipe below (original here). I made these for Blake 'cause he and I love potatoes. He also loves bacon and cheese and the rest of the ingredients.

Twice Baked Potatoes (original recipe here):

8 potatoes
2 cubes butter
1 cup sour cream
1 cup bacon bits
1/4 tsp Lawry’s Seasoned Salt
1 cup cheddar/jack cheese
Black Pepper (to taste)
milk (if necessary)
2/3 of a green onion (optional)

(1) Wash & then place 8 baking potatoes on a cookie sheet
(2) Bake potatoes at 400 degrees for 1 hour & 15 minutes until cooked (I checked mine at around 1 hour, and they were almost too cooked, so I keep an eye on yours
(3) Slice two sticks of butter into chunks and put them into a large mixing bowl
(4) Add 1 cup of bacon bits (already made or freshly cooked and chopped) to the bowl
(5) Add 1 cup of sour cream
(6) When potatoes are baked, cut them in half lengthwise with a sharp serrated knife and scrape out their insides (hold the potatoes with a dish towel so you don't burn yourself!)
(7) Add the insides to the bowl with the butter, bacon, & sour cream (leave just a little of the insides on the skin)
(8) Put empty skins on a cookie sheet
(9) Smash the potato/butter/bacon/our cream mixture
(10) Add about 1/4 teaspoon of Lawry's Seasoned Salt
(11) Mix in 1 cup of cheese
*Optional: Add 2/3 of a green onion and/or black pepper
(12) Fill the skin shells with the potato mixture
(13) Top each filled shell with more cheese
(14) Put the potatoes in an oven at 350 degrees for 15-20 minutes (or you could refrigerate them for up to three days or freeze them in airtight bags, but if you freeze them, leave out the green onion)

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