Twice Baked Twice The Fun

Twice Baked Potatoes~ Why haven't I made you before? That was the question I was asking myself a couple weeks ago. I've eaten them before other places, and enjoyed every bit, so why had I never thought to try them here at home? I guess it will remain one of life's unanswered questions b/c I can't think of a good reason.  We are big potato eaters in our house, I've never tried to hide it, and we love adding toppings and "extras" to make them even yummier; and I'm always looking for updated ways to enjoy them. These are great b/c they have the same texture as a baked potato but with the second round in the oven reach a new depth of flavor. I think they are great for a party too, and help you stretch a buck b/c each potato yields 2 halves, so feed more with the same amount of spuds! I chose ingredients based on what we enjoy on our Loaded Baked Potatoes, but you could add anything really, whatever your family loves. You could even  let each person decide what they wanted and cook different varieties to please each! Just in time for all of those delicious potatoes baked on the grill, these will be something you definitely want to keep in mind! If you are potato people like we are but find yourself the baked, roasted, or mashed doldrums, give these a try today!

Twice Baked Potatoes Makes 6 potato halves

3 baked potatoes (for a great method, see below)
1 c. sour cream
4 green onions, chopped
1/2 c. real bacon bits
1/2 c. shredded sharp cheddar cheese
Salt and pepper to taste

To bake potatoes: Wash and dry potatoes. Lay each in a piece of aluminum foil and drizzle w/ olive oil. Season w/ kosher salt. Wrap tightly and cut a slit in top to vent. Place on a baking sheet and cook in a 400 degree oven for 1 hour or until fork tender.

Preheat oven to 375. Cut each baked potato in half lengthwise. Carefully scoop out potato leaving a 1/4-inch shell. Place shells on a baking sheet. In a large bowl, combine potato, cheese, onions and bacon.Season w/ salt and pepper.  Mix well. Scoop into shells. Bake for 25 minutes or until browned on top.

Shared on Make Ahead Meals May 14, 2012
Shared on Mandy's Recipe Box May 15, 2012 
Shared on Chef in Training May 15, 2012 
Shared on Lady Behind The Curtain May 16, 2012 
Shared on Miz Helen's Country Cottage May 17, 2012 
Shared on The Country Cook May 18, 2012

Potatoes at Very Good Recipes
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