Easy, comfort food from Ree Drummond. Makes enough for 8 meals. I package, freeze extra. Pull from the freezer night before serving and heat at 375-degrees till brown and hot through. This is first twiced baked that called for a thin coat of canola oil before baking; which did make a difference. Also recipe using a hand masher, to allow for smooth potato filling with some small chunks of goodness...
Ingredients:
- 8 russet baking potatoes, washed & dried
- canola oil
- 2 sticks unsalted butter
- 1 cup bacon, cooked and cut into small pieces (about 8 slices or 1 small package)
- 1 cup Cheddar cheese, shredded
- 1 cup sour cream
- 1 cup whole milk
- 2 teaspoons salt
- fresh ground pepper
Directions:
Preheat oven to 400-degrees.
Place potatoes on a large baking sheet and rub each potato with canola oil.
Bake 1-1 1/2 hours until cooked and soft.
Slice butter into pats and place in a large bowl.
Cut each potato in half and scoop out the insides, being careful not to tear the shell.
Mash potato filling and butter. Add salt.
Add the Cheddar, sour cream, milk, pepper and bacon and mix thoroughly.
Adjust seasonings.
Fill each potato shell till heaping.
Heat uncovered at 350-degrees till brown on top and pipping hot in the center. About 20 minutes or so depending if potatoes are at room temperature or cold.
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