When I was a kid, we had baked potatoes at every.single.meal. Paired with sausage & beans, or steak & veggies. They were an absolute staple in our house. We would even turn leftover baked potatoes into potato salad, or fried potatoes with paprika & butter (which is delicious, by the way!) My mum was a genius at figuring out creative ways to "change things up", but it still involved potatoes.
Needless to say, this abundance of childhood potatoes means that I rarely buy the spuds now. Once or twice a year, tops. So when I do, I make it worthwhile. They are absolutely loaded. This recipe for twice-baked potatoes comes from my sister, Tracey. She is amazing in the kitchen, so chances are good she figured out what to do on her own. If I find out later she used a recipe, I will post appropriate credits.
I served these potatoes at a dinner with friends, and they were perfect. They can mostly be made ahead of time, and can easily serve 8+ people. I highly recommend them for a dinner party or gathering with friends. Just note that the total cooking time is almost 2 hours - while the prep is minimal, make sure to allow adequate cooking & cooling time. Bon Appetit!
6 large baking potatoes
1 cup sour cream
1/2 cup skim milk
1/2 cup butter
dash of salt and pepper
1/3 cup grated cheddar cheese
1/3 cup cooked bacon (crispy!)
green onion (optional)
1. Preheat oven to 400F. Scrub baking potatoes and prick with a fork. Place in oven and bake for 60-70 minutes. Remove from oven, and let cool for 10 minutes.
2. Cut potatoes in half lengthwise, and carefully remove flesh, leaving a small layer of potato to ensure that skin stays firm (if you take out too much, they will be hard to stand).
3. In a large bowl, beat potatoes, sour cream, milk, butter, salt & pepper until fluffy. Use an ice-cream scoop to fill potato skins.
4. Top each potato with cooked bacon, green onion, and grated cheese.
5. Bake in oven for an additional 20-30 minutes.
Serves 6-12 people. (Each potato technically serves 2 people).