Monday, April 11, 2011

Twice Baked Potatoes

I love this recipe because I can make a ton and then freeze most of them for quick meals later. It doesn't take much longer to make more so it's so worth it to have yummy baked potatoes ready to reheat anytime.

Twice Baked Potatoes
 (this recipe makes 10 servings)

10 med to large russet potatoes, baked
3 to 4 tablespoons butter
1/2 cup sour cream 
2 tablespoons green onion, chopped 
1 tsp salt 
1 tablespoon horseradish 
3/4 cup shredded cheddar cheese 
6 strips cooked bacon, crumbled 
pinch of Paprika 
Milk, if mixture needs more moisture 

Bake your potatoes in the oven as usual. I do it by washing the potatoes and pierce them with a fork. Place potatoes in the oven (right on the rack) set at 400 degrees. It takes about an hour to bake them so plan ahead:) Once they are soft cut a lengthwise slit in the top big enough for you to scoop out the potato pulp. Leave some in the shell for stability. Once you have all the pulp in a bowl add butter, sour cream, green onion salt and horseradish. Mash together. If you need a little more liquid to soften the pulp use milk. Using the mashed potato mixture fill the potato skins back up with the mixture. Top each potato with cheese, bacon and a pinch of Paprika. Broil in oven until cheese is browned. If you are going to freeze some of the potatoes I would suggest wrapping them in foil and then placing in a freezer bag. 

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