Wednesday, September 5, 2012
Twice Baked Potatoes.....
I'm linking this recipe to Walking On Sunshine's Friday Linky Party. Go take a look-see!
Well, today is my little boy Davey's first day of school. He was very excited today when he left the house. He started a new school this year, and I know he is missing all his little buddies. It poured all night long, and we hardly even got any sleep the thunder was just so loud! When we went into his school, it was pouring buckets. When I left him, he looked nervous, and I am a little worried right now, but I know all will be well....I hope!
He requested his favorite meal for tonight, Meatballs with Brown Gravy, over egg noodles, and corn bread!
I made these great Twice Baked Potatoes over the weekend when we had friends over. They are from Pioneer Woman, but of course I made them my own. They are easy to make the day before, and just bake them off the day you want to eat them. Try them, you will love them!
Twice Baked Potatoes
6 large Idaho Potatoes scrubbed
2 sticks butter cubed
1 cup sour cream
6 sliced bacon cooked until crispy
2 TBS chopped scallions
2 tsp Season Salt or more if you want
2 tsp freshly ground pepper
1 cup shredded cheddar cheese for the filling
1 cup reserved for the topping
Preheat oven to 350 degrees, put the potatoes on a large cookie sheet, and bake them for about 1 hour and 15 minutes, do not wrap in foil, this will make the skin crisp.
When a sharp knife can be inserted easily, the potatoes are done. Take them out of the oven, and slightly cool.
Very carefully cut the potatoes in half, length-wise, and scoop the potatoes out into a large bowl being careful not to break the skins, and you want to leave a layer of potato left so the skin isn't so "weak", and they are kind of like "cups or shells".
Add the butter, and start mashing the potatoes, add the sour cream, season salt, pepper, cheese, it's OK to have some lumps, stir in the bacon, and scallions. Taste it, what does it need, more salt, pepper? Always taste your food!
Fill the potato skin "cups" with the filling, Put them in a large casserole dish or cookie sheet, and cover with the remaining cheese. Now you can put them in the frig for overnight, or bake them right away, covered for 20 minutes, then uncovered for 10. Enjoy!