Irish Approved Twice Baked Potatoes
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
We had some fun writing these instructions. A long-time favourite side dish of more casual dinners, rowdy evenings and summer barbecues, these potatoes can be easily made ahead, if desired. If making ahead, stop after the 5th step - don't garnish or crisp. Keep for 4 days in the fridge or 2 months in the freezer. This works well with vegetarian and vegan ingredients.
Prep Time |
Cooking Time |
Servings |
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8 people |
Ingredients:
- 4 large baking potatoes
- 8 slices bacon (yes, veggie bacon will do)
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1 tbsp garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 tsp paprika
- 2 cups shredded Cheddar cheese, divided in half
- 8 green onions, sliced, divided
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Directions:
- Bake them taters! Maybe wash them first, but then bake them. Shouldn't be more than about 45 minutes at 350 degrees.
- While they're cooking, fry up the bacon, remove from heat and dice into bits. Dice up the green onions while you're at it.
- Once potatoes are done, halve them and scoop the insides out into a bowl, saving the skins. It helps to keep a thin layer of potato against the skin, so you don't rip it.
- Mash the insides with the milk, butter, sour cream and seasonings. Stir in most of the bacon, green onions and one half of the cheddar.
- Scoop the mashed potatoes back into the potato skins.
- Garnish with remaining bacon, green onions, and cheddar.
- Place the warm, garnished halves in the oven for 15 minutes, until the tops are crisping up and slightly brown. Stick a fork in the middle to test the heat and serve.
Main ingredients