Wednesday, November 30, 2011

Twice Baked Potatoes

Twice Baked Potatoes
I don’t make up a lot of my own recipes, but this is one I have modified enough I think I can call it my own. These are SO freakin good, and super easy. We eat them as the main part of the meal, but you can make them smaller and have them as a side dish instead.
Ingredients:
-          1 pkg cream cheese (I use fat free)
-          1 cup sour cream (also fat free)
-          Approx. 2 tablespoons milk
-          ½ cup butter
-          1 cup shredded cheddar cheese
-          salt
-          Pepper
-          Seasoning salt
-          Garlic salt
-          ½ cup cheese – you can use cheddar, I prefer the a mixed kind, like cheddar and jack
-          6 big russet potatoes
-          ½ cups chopped up yellow onions (very small)
-          A bunch of green onions chopped up (the green part only)
-          Cooked bacon crumbled up (this time I didn’t have any so I didn’t use it)
1. First poke a couple holes in the potatoes and bake unwrapped in the oven at 350 for about an hour or until soft. When they are done let cool for about 15 minutes, then cut in half.
2.  Scoop out the middle of the potatoes. My favorite trick is to not scoop it really close to the skin. Leave a little bit of the potato in the skin, and it will make it so the skin doesn’t fall apart and stays stiff.


3. Mix together with a mixer until smooth: scooped out potatoes, cream cheese, sour cream, milk, butter, cheddar cheese, yellow onions. Salt, pepper and season salt and garlic salt to taste. I do about a teaspoon of each, maybe a little more.
4. Put the potato mixture in the potato skins. Sprinkle with cheese, green onions and bacon.
Bake at 350 for about 30 minutes, or until cheese is melted and hot all the way through.







Tuesday, November 22, 2011