Tuesday, October 11, 2011

Twice Baked Potatoes


Ingredients:

  • 5 lb russet potatoes
  • 10 sli bacon
  • 8 oz cream cheese
  • 0.5 c unsalted butter, melted
  • 1 c sour cream
  • 0.25 c chives, minced
  • 2.5 c cheddar cheese, grated
  • 2 t kosher salt
  • 0.5 t pepper

Directions


1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
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6 comments:

  1. I love this! I hate having to scoop out all the insides of the poptatoes and then mixing and then refilling. I am going to add this to my menu this week!

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  2. I am glad you like my potatoes. GREG

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  3. Going to make these today for my mother-in-law's birthday! Can't wait to try them!

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  4. This looks so easy to make. I will be making this for Thanksgiving instead of the my normal garlic mash potatoes. Thanks for a new recipe!!!!

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  5. Can this recipe be made ahead of time then reheated?

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