Thursday, March 28, 2013

Loaded Twice Baked Potatoes

Potatoes are a very versatile side dish.  I like this particular recipe because it can be made ahead of time.  I have made these several times when we are having people over for dinner because I can make them earlier in the day and put them in the refrigerator.  Then I  put them in the oven when the rest of dinner is almost ready.  You just need to adjust the cooking time accordingly.  Cold potatoes will take longer in the oven then semi-warm potatoes.   

  • 4-5 Russet Potatoes
  • 2 Tablespoons sour cream
  • 1/4 teaspoon Minced Garlic
  • Salt and Pepper to taste
  • 2 Tablespoons Real Bacon Bits
  • About a 1/3 Cup of Shredded Chedder Cheese
  • chives
  • 2 Tablespoons of Butter
Cook potatoes in microwave until you can stick a knife in them easily.  Let cool for a few minutes (unless your hands are made of steel).  Cut the tops off of the potatoes. 
Scoop the insides of the potatoes out into a bowl.  Make sure to keep the skins intact.
Combine the potatoes with the garlic, salt, pepper, bacon, cheese, butter, sour cream, and chives.
Smash with potato masher and fill potato skins with mixture.
Preheat oven to 375.  Bake for about 10 minutes, remove from oven and top with additional cheese, bacon, and chives.  Return potatoes to oven and bake for another 5 minutes.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!