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This version of twice baked potatoes is rich and yummy. I’ve been making them for years and my family thinks they are the world’s best.
This recipe gives the quantities for 1 baked potato which will yield 2 twice baked potatoes.
Obviously, you’ll be making lots more than just one, so just adjust the quantities of ingredients proportionally to the number of potatoes you’ll be using!
*Rub outside of each potato with uncooked bacon. This will give the potatoes a crisp savory skin. (Don’t bother pricking them with a fork before cooking or wrapping then in foil.)
*Cook for 1 hour at 400 degrees on wire rack of oven.
*While potatoes are cooking, cut bacon into small pieces and saute until crisp. Remove and drain on paper towels.
Pour off most of the bacon grease (allow approximately 1 1/2 T. fat per potato.
*Saute the green onions in the bacon grease for about 5 minutes.
*When potatoes are done, remove from the oven. Cool slightly and cut in half, or if your potatoes are on the small side, just cut off the very top. Scoop out the inside and add to the pan with the onions.
*Mash the potatoes while stirring in all the other ingredients. *The salt and pepper measurements are just suggestions. Season to taste. (Don’t forget the reserved crisp bacon!) You can also do this in a large bowl and mix with an electric mixer, –just be careful, you don’t want the potato mixture to become smooth. The “chunkiness” is part of the appeal of this dish.
*Carefully spoon potatoe mixture back into potato shells.
*Place potatoes on a baking pan and heat in a 350 degree oven until nice and toasty!
You can make these 2-3 days before serving. Just cover well and put in fridge. (However, don’t freeze.) Allow them to come to room temperature before baking.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Oh, this sauce. Drinkable.
This is a healthier version of the croquettes you know and love. Using leftover mashed potatoes they go together in a snap.
Serve Baked Potato Croquettes as an appetizer or as a side dish. Or they can even be a complete meal when served on a bed of Swiss chard, with a drizzle of Romesco sauce and a topping of crispy prosciutto!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!