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My Twice Baked Taters
I'm giving you the BIG recipe, because it's just as much hassle to make a dozen as it is 2. Take heart...once they're assembled, you can freeze what you want and just pop them in the oven when you need them!
8 large russet potatoes (taters in bag...no good)
Vegetable oil (my favorite for this is peanut oil)
1 pint sour cream
1 quart half & half (you probably won't use it all)
8 oz. sharp cheddar cheese (packaged and grated OK)
1 whole egg + 1 egg yolk
Salt & pepper to taste
Paprika
Optional ingredients: Chopped fresh dill (or dried if not available), bacon bits
Preheat oven to 400 degrees.
Cut a slit about 2" on the top of each potato
Apply oil with paper towel or brush...or just use your hands!
Bake for about an hour or until a fork inserts easily into the middle of the largest potato
Slice about a 1/4 of the potato off the top
Scoop out the flesh of potatoes, including the tops, into a huge bowl
Mash the potatoes or use a potato ricer.
Add the rest of the ingredients, in order (beat the eggs lightly before adding)...except for paprika
Be sure to add the half & half gradually until the potatoes are of the desire texture. You don't want them too soupy!
Stuff the potato mixture back into the skins and pile them high til you run out of potatoes.
Sprinkle liberally with paprika.
Return to oven for about 20-30 minutes until golden brown.
OR you can prepare to this point for a next day dinner party, refrigerate and bake for about 30-45 minutes @ 375 degrees
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