Hot Potato

Make twice-baked potatoes as a side for your next meal and you will instantly appear to be an expert in the kitchen.  Due to the assumed cooking experience it takes to make this hot and steamy potato recipe your friends and family will see you in a whole new light.  Little do they know, twice-baked potatoes are easy to prepare and fairly inexpensive.  Any twenty-something can make a regular baked potato, but only the awesome ones know to make twice-baked.

I like to make the potatoes ahead of time, cover with plastic wrap, and refrigerate until it's time to throw them in the oven.  This saves me time in the kitchen when hosting friends and family.

This recipe was taken from my trusty Better Homes and Gardens Cookbook. 

Twice-Baked Potatoes

4 medium russet potatoes 

1/2 cup sour cream or Greek yogurt

1/4 tsp garlic salt

1/8 tsp black pepper

Milk (optional)

3/4 cup finely shredded cheddar cheese

1 Tbls snipped fresh chives (optional) 

4 strips of bacon, cooked and crumbled (optional)

Scrub and rinse potatoes, pat dry. Poke with a fork. Bake potatoes at 425 degrees F for 40 to 60 minutes depending on the size.  Let potatoes stand for 10 minutes.  Cut a lengthwise slice off the top of each baked potato; discard skin from slice and place pulp in a bowl.  Scoop pulp out of potatoes and place in bowl, leaving skins intact in a boat shape. 

Mash the potato with a potato masher or an electric mixer on low speed.  Add sour cream, garlic salt, and pepper; beat until smooth.  If necessary, stir in 1 to 2 tablespoons of milk to reach desired consistency.  Season to taste with garlic salt and pepper. Stir in 1/2 cup of the cheese, chives, and bacon.  Divide the mashed potato mixture evenly among the potato shells. Place in a 2 quart baking dish.  

Either cover with plastic wrap and place in refrigerator for up to 24 hours or bake immediately.  

Bake, uncovered at 425 degrees F for 20 to 25 minutes or until light brown.  Sprinkle with remaining cheese and bake for 2 to 3 more minutes or until cheese melts.  

Bon Appetit! 

Much love-

Whitney