I love potatoes. I really do. I know that it isn’t the most healthy food (at all) but I can not give them up. My kids and my husband have a very strong dislike for sweet potatoes. When I make a potato dish it is with the plain ‘ol Idaho potato, or red potatoes, or creamer potatoes but never, ever sweet potatoes.
Along with potatoes I love cheese. The two mixed together is pure bliss for me! I could eat potatoes and cheese everyday…but I don’t. I reserve the delicious combination for a special treat.
The meat market where we often shop offers twice baked potatoes that are delicious. We used to buy them all of the time…then we discovered a budget. At $1.50 a piece it just wasn’t feasible to buy the store-bought potatoes. I was pregnant and on a budget when I made my first batch of ultimate twice baked potatoes. I have to say that I have created some of my most tasty dishes when I was pregnant. These ultimate twice baked potatoes are a keeper. Budget or no budget these are better than the ones that our meat market sells!
What you need: 4 large baking potatoes, 8 slices of bacon (you can omit this for a vegetarian dish), 1 cup sour cream, 1/2 cup milk, 4 tablespoons butter, 1/2 teaspoon sea salt, 1/2 teaspoon pepper, 1 cup grated cheddar cheese, 8 green onions, sliced
What you do: Preheat oven to 400 degrees F. Wrap potatoes in aluminum foil and place in oven for an hour or until they are slightly soft when squeezed. When potatoes are done allow them to cool for 10-15 minutes.
Meanwhile, cook your bacon in a skillet until crisp but not burnt. Drain, crumble and set to the side.
Slice the potatoes in half lengthwise. Scoop the flesh. I use a melon scooper for this.
Place the flesh in a large mixing bowl.
Place the skins on a cookie sheet and set aside.
To the potato flesh add sour cream, milk, butter, salt, pepper, cheese, and scallion. Mix with a hand mixer until well blended and creamy.
Spoon the mixture into the potato skins. If I don’t have the time, or don’t want to take the time, I sometimes place the mixed up potato filling and place into a casserole dish. Just sayin’ if you have screaming impatient kids, or any other situation, they taste just as yummy when not placed back into the skins. BUT they are pretty when served in the skins so most often I take the time and spoon the mixture into the skins!
Bake the stuffed skins in the oven for another 20 minutes. If in a casserole dish bake about 30 minutes.
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