Monday, June 10, 2013

Twice Baked Potatoes

Let me start off by saying THANK YOU!! to everyone that came out to CMA Fest 2013! I had an absolute blast and it was great to meet all of you. Now...onto food. My mom used to make these when me and my sister were kids and we always LOVED when they showed up on our plates. It's like a yummy potato boat! They are simple to make and are the best kind of comfort food. Even better, you can make them ahead and freeze them! Then just pop them out of the freezer and into to oven and you have a side dish that you "slaved over" ready to go! Freeze them in a baking dish so they retain their shape and the piping stays pretty and then you can transfer to a gallon ziplock. This recipe may look familiar to you thanks to my sweet friend Lauren, at Country Music Is Love. She featured this recipe on her blog! You can see her post of this recipe here. Hope you enjoy! Let me know what you think!

6 baking potatoes
2-3 Tbsp minced onion
1/4 cup chives
1 Tsp garlic paste
3 Tbsp chopped bacon or real bacon bits
2-3 Tbsp butter
1/4 cup sharp cheddar cheese, grated
1/4 cup sour cream
1/8 cup heavy cream
salt and pepper to taste

Scrub and bake potatoes until done. Remove from oven and let cool. Cut the potatoes lengthwise and dig the flesh out of the shell, being careful to retain the shape of the shell. In a bowl, combine the potato flesh with onion, chives, garlic, bacon, butter, cheese, sour cream, salt and pepper. Use heavy cream for added moisture if needed. Consistency should be thick and creamy, a little thicker than mashed potatoes. Stuff the potato shells with the mixture, you can even use a piping back with a tip to make them pretty. Place on a cookie sheet in the oven for 15-20 minutes at 275°. The tops of the potatoes will start to brown and crisp. Should make 8-9 twice baked potato servings. 

Helpful Tip: Watch this video...how she loads the piping bag is mindblowing! She is using icing but if you use this same technique with your potato filling....Viola! Just make sure that you dont have potato chunks too bit to pass through your piping tip!

Per serving: 175 cals / 6g fat / 25g carbs / 5g protein

2 comments:

  1. Wow - I am absolutely going to try her method for filling piping bags! Cleaning those is always the worst part about using them!! Thanks for the tip!

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    1. It is crazy easy! It makes me wonder why I didn't think of it before!

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