Monday, December 10, 2012

Twice Baked Potatoes

I have only ever had a twice baked potato at The Keg, for some reason I have been to intimidated to make them.  They were so simple and I could have eaten all of them.  I will be making these again for sure.  I am posting the recipe for 4 large potatoes, even though I only made 3 small ones.

  • 4 large russet potatoes
  • Olive oil
  • 1/2 cup cheddar cheese
  • 1/2 cup sour cream (for a lighter version substitute with Greek Yogurt)
  • 1/2 cup milk
  • 2 Tbsp softened butter
  • 1 Tsp paprika
  • 1 Tsp garlic powder
  • 1/4 cup chopped chives
  • 4 strips cooked bacon, crumbled
 Directions:  Preheat oven to 400 degrees.  Scrub the potatoes under running water until clean.  Pierce each potato with fork all around for ventilation.  Rub potatoes with olive oil.  Place on the middle rack of oven and bake for an hour.  Allow the potatoes to cool and reduce oven heat to 350 degrees.  Slice each potato across lengthwise about 1/3 from the top. Use a spoon to scoop out the insides leaving about 1/4 inch of potato inside.  In a large mixing bowl add sour cream, milk, cheese, butter, paprika, garlic, chives and bacon.  Beat with hand mixture until desired consistency.  Spoon the potato mixture back into the skins and bake for another 15-20 minutes. 

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