msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Twice Baked Potatoes
≈ 4 Servings
2 large baking or russet potatoes
1/2 stick butter softened - or to taste
1 - 2 tsp. chopped Fresh chives - or to taste
1/4 C. sour cream - or to taste
8 oz. shredded cheddar cheese, divided - or to taste
6 slices bacon cooked crisp or precooked Real bacon bits, divided - or to taste
1/2 tsp. salt - or to taste
1/4 tsp. pepper - or to taste
Instructions
Preheat oven to 425 °F and line a baking tray with foil or parchment paper.
Scrub and dry the potatoes.
Poke holes in potatoes on all sides.
Place pierced potatoes on a microwave-safe plate.
Microwave on high for 5 minutes then turn over and microwave an additional 5 minutes or till tender when knife is inserted.
Allow to cool enough to handle.
Slice each potato in half lengthwise.
Using a spoon gently remove the potato insides (leaving a small amount around the sides of skin) and add to a bowl.
Place skins on the baking tray.
Add butter, chives, sour cream, salt, ground pepper, half the cheese, and half the bacon to bowl with potato insides.
Mash all together till well blended to your liking.
Divide mashed potatoes evenly between skins.
Top with the other half of the cheese and bacon.
Bake in the oven for 15 minutes (turn the tray halfway through) or until the cheese is melted and completely heated.
To freeze - Place cooled baked potatoes in a zip lock bag.
To Reheat -
Microwave - cook on high for 2 min. at a time till heated through.
Oven (thaw them in the fridge overnight) - Preheat the oven to 400°F place the potato on a tray and bake for another 15 - 20 minutes turning the tray halfway through.
≈ 4 Servings
2 large baking or russet potatoes
1/2 stick butter softened - or to taste
1 - 2 tsp. chopped Fresh chives - or to taste
1/4 C. sour cream - or to taste
8 oz. shredded cheddar cheese, divided - or to taste
6 slices bacon cooked crisp or precooked Real bacon bits, divided - or to taste
1/2 tsp. salt - or to taste
1/4 tsp. pepper - or to taste
Instructions
Preheat oven to 425 °F and line a baking tray with foil or parchment paper.
Scrub and dry the potatoes.
Poke holes in potatoes on all sides.
Place pierced potatoes on a microwave-safe plate.
Microwave on high for 5 minutes then turn over and microwave an additional 5 minutes or till tender when knife is inserted.
Allow to cool enough to handle.
Slice each potato in half lengthwise.
Using a spoon gently remove the potato insides (leaving a small amount around the sides of skin) and add to a bowl.
Place skins on the baking tray.
Add butter, chives, sour cream, salt, ground pepper, half the cheese, and half the bacon to bowl with potato insides.
Mash all together till well blended to your liking.
Divide mashed potatoes evenly between skins.
Top with the other half of the cheese and bacon.
Bake in the oven for 15 minutes (turn the tray halfway through) or until the cheese is melted and completely heated.
To freeze - Place cooled baked potatoes in a zip lock bag.
To Reheat -
Microwave - cook on high for 2 min. at a time till heated through.
Oven (thaw them in the fridge overnight) - Preheat the oven to 400°F place the potato on a tray and bake for another 15 - 20 minutes turning the tray halfway through.