This dish is a holiday favorite at our house and much easier than actually making the original recipe for Twice Baked Potatoes. For years I tried to make Twice Baked Potatoes and they almost always turned out too dry or too runny. I was overjoyed when I learned of this recipe. It always turns out perfectly.This is also my entry (my Potato Ho name is Lulu LaRue) for the January Potato Ho-Down, sponsored by Noble Pig and Evil Chef Mom. During January, the Ho-Down will be hosted by Fig & Cherry, so be sure to go over and take a peek at all the wonderful potato recipes on January 16th. So, let's jump in feet first, shall we?
Ingredients:
5-6 lbs. large baking potatoes, peeled, boiled or baked
5-6 slices of bacon, cooked crispy
1/2 cup of milk
1 stick of butter
2 bunches of green onions, chopped (add a little of the green part for color)
1/3 cup chives, finely chopped
8 oz. package of cheddar cheese, grated
8 oz. container of sour cream
Directions:
1. Bake or boil potatoes until tender. Once skin is removed, mash with potato masher, adding the milk and butter. The consistencey should be a bit lumpier than mashed potatoes.
2. Add the sour cream and onions, then half of the cheese and half of the bacon. Mix well.
3. Place in a casserole that has been sprayed with vegetable spray.
4. Sprinkle remainder of bacon and cheese on top of casserole.
5. Bake at 350 degrees for approximately 35 to 40 minutes, or until cheese is melted and top is slightly browned.
See how simple this is? So, don't be afraid to try it. Your family and friends will love it!
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