Sunday, February 17, 2013
Cheesy Twice-Baked Potatoes
CHEESY TWICE-BAKED POTATOES
4 large potatoes, washed and dried
1 1/2 C shredded cheddar cheese
1/4 to 1/2 C heavy cream
1/4 C sour cream
1/4 C butter
4 slices bacon, cooked and crumbled
2 teaspoons garlic powder
Salt and pepper to taste
Green onions for garnish
Preheat the oven to 400 degrees. Take four pieces of foil and put a potato in each one. Drizzle olive oil over each one and season them with salt and pepper. Wrap them up and put them on a sheet pan. Cook for about an hour or until they feel soft. Let them cool until you can handle them. Turn the oven down to 350 degrees.
Unwrap the foil enough to be able to cut a slit in the potatoes. Squeeze the potato open slightly. Scoop out the filling into a mixing bowl. When all the filling is scooped out, put the butter in the mixer. Using a whisk attachment, mix the potatoes until the butter is melted. Add in the heavy cream, sour cream, cheese, and garlic powder. Add the extra 1/4 C of cream if the filling seems dry. Taste for salt and pepper and adjust. Stir in the bacon with a spoon.
Spoon the mixture back into the potatoes. Place them on a sheet pan and cook about 20-25 minutes or until heated through. Garnish with green onions.