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Friday, August 26, 2016

spud's twice-baked taters

Ingredients

  • Servings: 6
  • 6 medium baking potatoes, scrubbed
  • 1 teaspoon diamond crystal® kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 stick butter
  • 1 cup sour cream
  • 6 ounces shredded cheddar cheese, divided
  • 1/4 cup cream
  • 8 slices bacon, cooked and crumbled
  • 6 green onions, chopped, divided

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 30 mins

    Ready Time: 1 hr 45 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • place potatoes on a baking sheet and pierce once with a fork. bake for one hour. remove from oven and let cool for about 10 minutes.
  • reduce oven temperature to 350 degrees f (175 degrees c).
  • slice potatoes in half and scoop the potato flesh into a bowl, leaving some to form a shell. place potato skins in a lightly oiled casserole dish.
  • season potato mix with diamond crystal® kosher salt and pepper. add the butter and begin to mash with a fork. add sour cream, half of the cheese, and the cream. continue to mash and stir until creamy. stir in the bacon and half the green onion.
  • scoop filling evenly into potato shells, mounding as necessary. sprinkle with remaining cheese and green onion.
  • bake until cheese is melted, about 20 minutes. let cool five minutes before eating.

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