Thursday, March 3, 2011

Twice Baked Potatoes

You're going to want to make these the next time you have company coming over or like we did, last night with grilled chicken. If you need to, half the recipe for a smaller group. I have been making these potatoes for a long time and they are sooo good. These are a definite indulgent treat but can be lower fat if using reducted fat products. This is my traditional recipe but I have also used rosemary and garlic infused olive oil in place of everything here and topped with parmesan cheese - so, so good. Get creative and give these a try. You won't be disappointed.

6-8 large baking potatoes (will make 12-16 halves)
8 oz sour cream
3 tablespoons butter
4-6 pieces of bacon, cooked and crumbled
1 cup cheddar cheese
4 oz cream cheese
1/3 cup chopped green onions
salt and pepper to taste

Cover whole potatoes with olive oil and salt and bake for 1 hour on 400 as directed here. Once potatoes are cooked through, cut in half lengthwise and carefully scoop out filling while still hot (I hold the potato with a pot holder) and put in a large bowl. Keep shells for later. In the bowl combine all ingredients and stir until well combined. Refill potato skins with filling topping with more bacon and cheese if desired. Bake for 15 minutes on 350. Serve with your favorite main course as desired and enjoy!

1 comment:

Erin @ EKats Kitchen said...

Bethany, these taters are gorgeous. I love twice baked potatoes.... a favorite here, I'm not sure why I don't make these more often