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Twice Baked Potatoes
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Brief Description
Chloes favorite (inside out potatoes). Mashed potatoes inside of a potato skin twice baked.
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Main Ingredient
Potato
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Category: Side dishes
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 75 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
My favorite option is to deep fry skins after scooping out potatoes. I also sometimes reserve the bacon grease to add to the mashed potatoes. If you over fill the skins like I do, you will have one or two left over. Put some minced garlic, shredded cheddar and parmesan inside and bake with filled potatoes. Dip in ranch when they come out.
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Posted By: foodies09
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Posted On: Dec 18, 2016
Number of Servings:
Ingredients:
- 4 - potatoes
- 4 tablespoons - olive oil
- - kosher or coarse sea salt
- 1/2 packages - cream cheese room temp
- 1/2 sticks - butter room temp
- - white pepper
- 1 teaspoons - chicken soup base
- - milk
- 1 tablespoons - minced garlic
- 1/2 cups - sour cream
- 1 packages - hidden valley ranch dry mix
- 1/3 cups - parmesan cheese
- 2 cups - shredded cheddar
- 6 strips - bacon cooked crispy and crumbled
Directions:
Preheat oven to 475 degrees.
Wash potatoes and pat dry. Brush potatoes completely with olive oil using a basting brush or paper towel. Sprinkle oiled potato generously with coarse salt. Place directly on rack in preheated oven for 45 minutes. Place on cooling rack or cookie sheet to cool for 30 minutes. Leave oven on.
Once potatoes are cool enough to handle, cut in half and scoop out the insides with a spoon making sure to leave skins intact while getting as much out as possible. Place insides in medium to large bowl. Place skins on cookie sheet.
Combine white pepper (to taste), cream cheese, butter and potatoes in bowl with mixer on med-low speed.
Combine soup base and about a 1/4 cup of milk with a fork until soup base is mostly dissolved. Add milk mixture, ranch mix, garlic and sour cream to potatoes and continue mixing at med speed until smooth and creamy. Add more milk if necessary.
fold in cheddar cheese, bacon, and parmesan reserving some of both cheeses to sprinkle on top. Add salt to taste.
Scoop filing back into potato skins or pipe in using a pastry bag with large star opening.
Bake for 25 minutes at 475 degrees. Sprinkle shredded cheddar and parmesan on top and bake for another 5 minutes.
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