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Monday, November 26, 2012

Cheesy Twice Baked Potatoes

I used to make these YEARS ago, but I quit! They are a bit time consuming....and my small family didn't appreciate my efforts. SO I crossed them off the menu list and never thought about them again, until my youngest child went to a friends house and they had them for dinner. She came home and raved about how wonderful they were and wondered why I never made them.....GUILT struck me and I thought maybe I better at least make them again for the sake of trying to win the "Mother of the Year" award...and so Halle could at least say I made them ONCE in her life time!

Its not that they are hard, they just aren't one of those things that you throw in a pan, stir and call dinner (which is what I seem to be looking for these days) BUT they are WORTH the effort, THEY TASTE fabulous and I get a lot of compliments when I make them....SO yes, YOU SHOULD MAKE THEM!

Cheesy Twice Baked Potatoes

6 large baking potatoes
1 c. milk
4 T butter (real butter)
4 oz. cream cheese, softened
2 c. cheese, divided 
1 lb bacon, cooked and crumbled, divided
1/2 t. salt
1/2 t. pepper

Scrub potatoes. Pierce the skin with a fork. Bake at 400 degrees for 1 hour. Allow potatoes to sit OVER NIGHT in the fridge.

NEXT DAY....scoop cut potatoes in half, lengthwise. Scoop out the "guts", leaving only the skin ( with a small amount of potato around the edges). Place skins on a cookie sheet. Put potato "guts" in a large bowl (I used my kitchen aide) add milk, cream cheese, 1 c. cheese, 1/2 the crumbled bacon, seasonings. Whip with mixer until combined and stirred completely together. Put mixture BACK into potatoes. Divide evenly between potato skins. Top with remaining cheese and bacon crumbles. Bake at 375 degrees for 15-20 minutes or until insides are warm/ hot and bubbly. Serve HOT!

*We ate these for the MAIN COURSE at dinner, but they make a great side dish as well.


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