Ingredients: |
Ingredients: Russet potatoes - (I usually do one per person plus an extra)
Shredded Cheese (any kind you like that goes good in potatoes, I generally use whatever I have on hand)
Bacon - cooked and crumbled into bits
Butter
Chives, chopped
Sour cream
Heavy cream
Garlic, minced and cooked until fragrant (feel free to microwave it)
Milk
Salt, pepper, onion powder, garlic powder
Truffle oil (optional)
Paprika
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Directions: |
Directions:1. Preheat oven to 400 degrees
2. Wash russet potatoes, stab with fork on each side
3. Place directly on oven rack, bake 30-45 minutes until potatoes are soft
4. Slice off the top of the potato, and scoop the insides out carefully into a mixing bowl; set empty potato skins aside in baking dish
5. Add butter, cheese, small amount of heavy cream, sour cream, chopped chives, bacon bits, salt pepper, onion powder, garlic powder, a drizzle of truffle oil if you have it, and cooked minced garlic
6. Mix until smooth like mashed potatoes, add milk or heavy cream slowly to achieve desired consistency
7. TASTE!! Add more of whatever you think it needs
8. Spoon mixture into potato skin shells, over stuff them
9. Sprinkle the tops with paprika
10. Bake for 15-20 minutes until tops are golden brown |
Personal
Notes: |
Personal
Notes: There aren't any amounts with the ingredients, because this is a very inexact science. Add as much or as little of each as you want, taste a lot along the way to guide you!!! Start slow with the heavy cream/milk because you don't want them to be too runny, and you can always add some more!
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This recipe for Twice baked potatoes is from