Saturday, July 7, 2012

Twice Baked Potatoes

Talk about a crowd pleaser!  I don't know anyone who doesn't like a twice baked potato! I may or may not have eaten one of the leftover potatoes for breakfast the day after I made these.  

Twice Baked Potatoes


4-6 medium russett potatoes
1/2 c sour cream
1/4 c butter, melted
2 c shredded cheese
1/4 c bacon bits

To bake potatoes:
olive oil
sea salt


Preheat oven to 400º.
Coat potatoes with oil and cover with salt.  Poke 3 holes on each side of each potato with a steak knife.  Place directly on oven rack with a cookie sheet below to catch any drippings.  Bake potatoes for 1 hour.  

When potatoes or cool, cut in half lengthwise.  With a spoon, scoop out most of the potato, leaving about 1/4 and inch of the potato inside the skin.  

Set the scooped out potatoes aside. 

Brush each potato skin inside and out with butter.  Place skins on a cookie sheet, face up and broil for about 6-8 minutes.  

Use a potato masher to mix the remaining potato, sour cream, cheese and bacon bits and scoop into the skins.  Sprinkle shredded cheese and extra bacon bits over the tops. 

Broil for about 2 more minutes.