Twice-Baked Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 large baking potatoes or 7 Yukon gold potatoes
1/2 cup sour cream
1/2 cup Ranch dressing
2-4 Tbs heavy whipping cream or milk
1 cup shredded cheese
2-3 slices bacon, cooked and crumbled
Chives
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Directions: |
Directions:Rub the potato skins with olive oil and coarse salt then bake them unwrapped for about 1½ hours at 350º. Baking them without wrapping in aluminum foil lets the skin have a harder shell to hold the potato when you re-stuff them. To check if a potato is done, use a hot pad or towel and gently squeeze without breaking the skin. When they are soft they should be done.
Cut a small portion off the top so you can gently scoop out the potato pulp and put into a mixing bowl. I usually like to just mash mine up with a fork before adding the extra items to the mixing bowl.
Mix stuffing ingredients to the potato pulp then mix well by hand. Scoop a portion of the potato back into each potato skin shell then add desired toppings. Place back in oven at 250º to warm ingredients and melt the cheese (or place in warming drawer).
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Personal
Notes: |
Personal
Notes: Personal Note: I like using Yukon Gold Potatoes, even if they're a little small they just seem to have a more buttery flavor that a regular potato (cook a few extra to help overstuff the potatoes).
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