Monday, January 16, 2012

PW's Twice-Baked Potato

This is one of my favorite recipes from Pioneer Woman. I saw one of her episodes on TV and this was one of them she cooked on it, and it "reminded" me. Love it when that happens. =)

Pioneer Woman's
This image is my own!

8 Potatoes
1 cup Butter
1 cup Sour Cream 
1 cup Cheddar/Jack Cheese
1 cup Bacon Bits

1/4 tsp Lawry’s Seasoned Salt 
Black Pepper
milk (if necessary) 
Green Onion (optional) 
  • Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through. The reason you bake them "naked" is so the skin will be nice and firm—and strong enough to hold the filling later. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out.
  • White potatoes are baking, slice two sticks of butter and place them into a large mixing bowl.
  • Measure one cup of bacon bits (freshly fried or "picnic" bacon like she calls for...but I did the "freshly fried"), and dump them into the bowl with the butter. Add sour cream.
  • Slice potatoes lengthwise and scoop out the insides and add into the bowl with the butter mixture.
  • Lay the hollowed out potato shells on a cookie sheet.
  • Smash the potatoes with the other ingredients.
  • Add seasoned salt, cheese and pepper (to taste) and green onion (optional) and add milk if its too clumpy or hard to work with.
  • Fill the hallowed out potato shells.
  • Now top each potato with more grated cheddar/jack cheese and pop ‘em in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.
Recipe taken directly from Pioneer Woman. Click HERE to see her step-by-step directions.
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