Tuesday, January 28, 2014

Twice Baked Potato, Potato Skins

It's almost Superbowl time!! 

No matter who you are cheering on, these twice baked potato, potato skins are going to make you star of the game... score!! The best part?? They can be made ahead and frozen... just pop them in the oven when you need them!


Here's what you will need:

6 sm-med baking potatoes
1/4 cup half and half {maybe a touch less}
1 cup sharp cheddar
2 {heaping}  tablespoons sour cream
4-5 bacon, cooked and crumbled
2 tablespoons fresh green onions

Step one:
Preheat oven to 400*. Wash, and pierce the potatoes a few times each with a sharp knife. Put the potatoes on a baking sheet and drizzle them with olive oil rub the potatoes with the oil and then sprinkle each one with salt. Bake the potatoes for 30-35 until tender.

Step two:
Allow the potatoes to cool so that you can handle them. Cut each potato {lengthwise} in half. Scoop most of the inside of each potato out and add it to a large mixing bowl.

Step three:
Into the potato mixture add: half and half, sour cream, and half of the sharp cheddar. Stir and sprinkle in salt and pepper to taste. 

Step four:
Spoon the potato mixture back into the potato skins. Top with the other half of the cheese & crumbled bacon. Return to the oven at 400* until the cheese is melted, about 10 minutes. Once removed from the oven sprinkle with green onion


To freeze them, lay all the cooled potato skins on a sheet pan and place in the freezer for 2 hours. Remove potatoes from sheet pan and store them in freezer bags until you are ready to heat them again.
To re-heat, place frozen potato skins on a sheet pan, bake at 400* for 20-25 minutes.


Action shot... did you see that cheese just melting right off the side?? yummmmmmm..... ENJOY! 

Thanks so much for reading! 




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