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Wednesday, April 16, 2014

Kim's Twice Baked Bacon Potato

Twiced baked potatoes have to be one of the favorites of several of my children....I failed as 
a mom in making them very often, but both of my married daughters enjoy them and make them. When 
my daughter Kim was out for a visit a while back she cooked dinner and reminded us all once again HOW MUCH WE LOVE THESE!!! The can be frozen (before the 2nd heating) and pulled out for a future dinner as well....they can be topped with your favorite topping or eaten with a pile of cheese on top, the possibilities are endless. Make them HOW YOU like, but I will give you Kim's favorite way to make and eat them...mine too.
Thanks Kim for sharing your delicious recipe!!

Kim's Twice Baked Bacon Potato
6 large baking potatoes
2 T. oil
1 T. kosher salt

Potato filling:
1/3 c. half and half
6 T. butter
1/4 c. sour cream
1/2 t. kosher salt
1/4 t. pepper
1 c. shredded cheddar cheese
1 lb bacon, cooked, drained 
1 bunch (OR less...depending on how many you want) green onions, chopped thinly

Place a large piece of tinfoil on a baking sheet. Prepare each potato by washing them with cold water. Poke holes all over the potato then brush with oil and sprinkle with kosher salt. Bake at 400 degrees for 1 hour. 
Cool completely. Cut potatoes in half lengthwise, scoop out MOST of the inside of the potatoes, place in a medium mixing bowl. Leave a little of the potato so the skins have something to hang onto. Mash the inside of the potato's (use your mixer if you want). Mix in butter and half and half, sour cream and spices. Scoop mashed potatoes back into potato skins. Top with cheese, bacon and green onions. Bake AGAIN at 375 degrees for 10-15 minutes. 

Julie~

2 comments:

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  2. Your recipe comes just in time. I wanted one more starch for Easter dinner, and this is the perfect idea, thank you.

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