I would say we are huge potato fans in our house!
We like them baked, wedged, fried or even as a soup. But no matter what way we have them I still enjoy eating them.
I recently made these Twice Baked Potatoes because they looked good and easy enough to make and the perfect side dish to any meal. I love how I was able to make the baked potatoes the night before. I just added them to the oven as I was cooking and when they were all done I tossed it all together and placed in a baking dish and placed in the fridge. All I had to do when I got home from work was to simply toss them in the oven.
These are so creamy and full of flavor. To top it off bacon is involved and I can never get enough bacon!
- 4 large Russet Potatoes
- ½ cup heavy cream
- ½ sour cream
- 2 Tbsp Butter
- 2 green onions, diced
- ¾ cup cheddar cheese, shredded extra for topping
- 4 slices of bacon, cooked and crumbled
- dash of salt and pepper
- Wash potatoes and wrap in tinfoil and cook for 1 hour or until tender when fork inserted. Remove from oven and slice a little bit of the tops. With a spoon gently remove the insides trying to leave an edge so the skins don't tear. In a bowl add cream, butter, sour cream, cheese salt and pepper and combine with potatoes. Gently scoop back into the potato skins top with green onion, more cheese and bacon lots of bacon. Bake at 350 for 15 minutes if potatoes are still warm if not cook for 30 minutes until warm.