I have three words for you. Twice Baked Potatoes.
These Twice Baked Potatoes are going to rock your world. They are absolutely delicious and are the perfect side for summer barbecues. The best part is you can make a big batch for the freezer ahead of time and just pull out what you need, whether it’s for just your brood or if you spontaneously invite the neighbours over.
Also, did I mention bacon? Amirite? EVERYTHING is better with bacon, including these babies.
5 large Russett potatoes, scrubbed & baked
1/3 cup half-and-half
1 cup sour cream
3 tablespoons green onions or chives, chopped fine
4 strips bacon, cooked and crumbled
1 cup Old cheddar cheese, grated
2 tsps salt
1/2 tsp pepper
1/4 tsp garlic powder
1 egg, beaten
1/3 cup butter
1/2 cup mushrooms, sliced and cooked
Bake potatoes at 350F for 1 hour or until tender in the centre. Cut in half lengthwise. Scoop out potato carefully so as not to tear skins. Mash potatoes with mixer, add half-and-half and continue to beat until smooth. Add all other ingredients and mix well. Mixture will seem quite soft but this keeps them from drying out while baking. Fill skin shells with mashed potato mixture and arrange on cookie sheet. Top each with extra grated cheese. Bake at 350F for 20 minutes. Serves 8-10.
For freezing: Follow instructions to filling the potato shells with mashed potato mixture. Place in freezer on cookie sheet unwrapped for 2 hours or until hard on the surface. Wrap each shell with plastic wrap and place back in freezer. When ready to cook, preheat oven to 350F, remove plastic wrap, place on cookie sheet and cover with foil to prevent drying out. Cook for 4O minutes or until hot in the centre. Add shredded cheddar cheese in the last five minutes of cooking.
Pleasantville Note: As I’ve mentioned several times in this space, I like to double and triple recipes to save my time and sanity. I tripled this recipe recently and have a bunch sitting in my freezer just waiting for the next time I entertain.