1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
2 1/2 to 3 cups shredded cheddar cheese
canola oil to fry in
sour cream, if desired
3 green onions, sliced
Instructions
Preheat oven to 350 Fahrenheit. Scrub and pierce potatoes several
times with a sharp knife. Bake potatoes at 350° for about an hour,
or until potatoes give when squeezed gently with an oven-mitted
hand.
When potatoes are done, cut in half and carefully scoop out
insides, leaving about a 1/4-inch layer of potato inside. Set skins
aside.
For the Twice Baked Potatoes in a Dish-
Place potato insides in a large bowl or the bowl of a standing
mixer. Mix briefly to break potatoes down a little. Add cream
cheese, sour cream, butter, chopped garlic, and about 1/2
teaspoon salt and 1/4 teaspoon or so of pepper. Beat until
thoroughly mixed, but don't mix to the point of gumminess. If the
mixture seems really thick, add up to 1/2 cup milk to smooth it
out to the consistency of mashed potatoes.
Spray a large casserole dish with non-stick cooking spray. Spread
potato mixture into the prepared pan.
Cover with foil and bake for 40 minutes at 325.
Immediately after removing from oven, cover the top with 1 cup of
cheese. Then sprinkle with about 2/3 of the bacon and sliced
green onions, if desired. Allow to sit for about 10-15 minutes
before serving. The heat from the potatoes will melt the cheese
perfectly.
For the Potato Skins-
After scooping out potato insides, you should have 18 half skins.
Cut each of those in half, so you have quarter skins.
Heat about 2 inches of canola oil in a pan (about 325). Fry potato
skins in batches, careful not to crowd the pan. Once skins are a
deep golden brown, remove to a paper towel-lined cooking rack to
drain.
Place fried skins, open side up, on a baking sheet. Sprinkle each
with cheese and a little bacon. Place in 325° oven for about 5- 10
minutes, or until cheese is melted. Top with sour cream and green
onions, if desired.
Originally Submitted
12/26/2012
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