On Sundays I love to cook a really yummy meal. One that takes a little more time and effort since I don't get to make things like that during the week. If you love baked potatoes with all the fixins you will love these.
These potatoes are a bit time consuming making them the perfect weekend side dish. Or you can make them ahead and just heat them up for a quick and delicious side dish during the week!
My recipe is for four people but you can easily adapt it to make as many as you need. Just increase the sour cream.Twice Baked Potatoes
4 russet potatoes
8 oz. sour cream
4 slices bacon, cooked and crumbled
1 cup cheddar cheese
4 tbs. butter, softened
1/4 cup chopped green onion (optional)
Preheat oven to 300 degrees. Scrub the potatoes under cold running water until clean. Rub the skins with olive oil and sprinkle with salt (I prefer Kosher salt but regular salt is fine too).
Bake the potatoes directly on the rack of the oven for 90 minutes or until a knife goes in easily. (If your potatoes are really large they will probably take closer to 2 hours to cook). Remove from the oven and let cool for about 10-15 minutes. Then cut them in half lengthwise and allow to cool until you can handle them without burning your hands.
Once cool, scoop the potato out into a bowl, leaving about 1/4 inch border. You do not want the skins to collapse. Mash the potato with butter. Mix in the sour cream, bacon, cheese and green onion.
Fill the potato shells with mashed potato mixture. At this point you can wrap them up and put them in the fridge to use another day. If making the same day, put potatoes on a cookie sheet, sprinkle some paprika on top and bake in a 350 degree oven for about 10 minutes or until heated through. I like to then pop them under the broiler to crisp up the tops.
NOTE: You can also bake your potatoes in the microwave to save massive amounts of time. But I really think cooking them in the oven helps them keep their shape and makes the skin (which is most nutritious part) so much more delicious!