I don’t think I have ever made twice-baked potatoes because A. they are dangerous to have around, and B. they seemed like a lot of work. Well, yes and no. I left out the bacon in this recipe, but they still tasted pretty darn tasty. BUT- they are very rich. My one mistake with these is that I didn’t mash the potato mixture enough. PW says to keep them kind of lumpy, but there were some BIG lumps. I halved this recipe and made 8 potatoes. These kept nicely in the fridge and I had a couple for lunch the next day. This is a good basic recipe that you can kind of eyeball the ingredients, depending on what you have in your fridge.
Twice Baked Potatoes
*measurements really depend on your taste
Lawry’s Seasoned Salt
milk (if necessary)
Green Onion (optional)
Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through. Now begin slicing two sticks of butter into pats. Place them into a large mixing bowl. Now DON’T FREAK OUT; you are more than welcome to fry a bunch of bacon and crumble it to make one cup of bacon pieces—and I’ve done that before—but honestly, these work just fine! Though I have to say, I have no idea what “Picnic Bacon” is. And I’m not sure I want to know. Measure one cup, and dump them into the bowl with the butter. Now for the sour cream. Measure one cup and dump it into the mixing bowl. Now, the potatoes are all done. The reason you bake them “naked” is so the skin will be nice and firm—and strong enough to hold the filling later. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out. Cut each potato in half lengthwise. Now, with a large spoon, begin scraping out the insides into the bowl. Keep scraping, being careful not to tear the shell. You should leave just a little bit in there for support, but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet. Using a potato masher, begin smashing the potatoes with the other ingredients. Now, some folks like to get the potato texture totally smooth, but I actually like to keep it a little bit lumpy. Measure about 1/4 teaspoon of the seasoned salt and add it to the bowl. You can always adjust the seasonings later. Now add about 1 cup of grated cheddar/jack cheese and mix it in well. Add pepper to taste. Now, at this point, you could go ahead and stuff the potato shells. Or, if you like a little more flavor…Cut the end off of one green onion…And slice about 2/3 of it. Throw ‘em into the bowl…Now go back to your potato shells. Scoop out some of the yummy potato filling and begin filling the shells. Keep going until the filling’s all gone. You might have a shell or two left over, and that’s okay. I like to fill the shells so they look abundant and heaping. Now top each potato with more grated cheddar/jack cheese and pop ‘em in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through. Or, you could refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step.