One medium-sized, white potato provides a healthy dose of fiber, Vitamin C, potassium, and Vitamin B6. There are numerous ways to serve baked potatoes, loading them with butter, cheese, bacon bits, and sour cream, including topping a potato with steamed vegetables or chili. But by going that extra mile, twice-baked potatoes can be served as the perfect side to a grilled steak, pan-fried fish, or roast chicken. This is a simple recipe that will have your whole family smiling. To learn other delicious recipes, I recommend you take a look at the World's Finest Quick and Easy Recipes cookbook.
Now that your mouth is watering, here goes . . .
You will need:
- Cookie sheet
- Medium bowl
- Large bowl
- Casserole dish
- 6 medium-sized white potatoes
- Olive oil
- Sea salt
- Cheddar cheese, shredded
- Sour cream
- Spices; garlic powder, cumin, paprika, salt and black pepper
- Under cool water, gently scrub each potato, making sure it is thoroughly cleaned.
- Pat dry each potato.
- Coat each potato with olive oil and place on cookie sheet.
- Sprinkle with sea salt and fresh ground pepper.
- Bake at 350 degrees for about 1 ½ hours. To check for doneness, gently squeeze the potato (using potholders, of course). If it feels soft to the touch, it is done.
- Take out of the oven and cool for about an hour. This will make it easier to scoop out the inside without burning your fingers.
While potatoes are cooling:
- In the large bowl, mix 2 cups shredded cheddar cheese, 1 cup of sour cream, and 2 T melted butter.
- Add 1-2 t garlic powder, 1-2 t cumin, salt and pepper to taste.
- Gently fold in spices. Set aside.
Assemble twice-baked potatoes:
- Lengthwise, slice off top 1/3 of the baked potato.
- With a spoon, scoop inside of potato out of “cap” and place in medium bowl. Discard skin.
- Gently scoop out the inside of the bottom part of potato and add to medium bowl. A “bowl” is created once it has been scooped out. Be sure to leave about 1/4” lining so the bowl is strong enough to hold mixture.
- Once all six potatoes have been scooped out, using a fork, gently mash the scooped-out potato in the medium bowl. When doing this, leave it somewhat chunky.
- Add to the cheese mixture and gently fold together. If the mixture is too dry to bind slightly, add a bit more sour cream.
- Place the six “bowls” into the casserole dish. Choose a casserole dish that will fit the potatoes with no spacing between. This will help them stay formed while adding the mixture.
- Spoon dollops of this mixture into each potato bowl and gently press into all parts of the bowl. Since you have included the top 1/3 of the potato, you will have more mixture than what will fit into the potato bowl. Mound up the remaining mixture evenly over the six potatoes.
- Place a dab of butter on top of each potato and sprinkle with paprika.
- In 350 degree oven, warm through. This will take about 30 minutes.
- Bacon bits