Twice Baked Potatoes - Pioneer Woman

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Twice Baked Potatoes - Pioneer Woman

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    baking potatoes, washed

  • 3

    tablespoons canola oil

  • 2

    sticks salted butter

  • 1

    cup bacon bits (fry your own!)

  • 1

    cup sour cream

  • 1

    cup Cheddar or Jack cheese (or a mix of both), plus more for topping

  • ½

    cup whole milk

  • 2

    teaspoons seasoned salt

  • 3

    green onions, sliced

  • Freshly ground black pepper

  • Read more at: http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe/index.html?oc=linkback

Directions

Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.) Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes. Read more at: http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe/index.html?oc=linkback


Nutrition

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