Cooking with Alison

Twice Baked / Stuffed Potatoes

In Appetizers, Hors D'oeuvres, Snacks, Sides and Sauces on February 21, 2010 at pm

Ed loves twice baked potatoes.  Back when I had more time on my hands, I often made these with mini potatoes for parties or pot lucks.  It took a lot of work but people really loved them.  They were so cute and so easy to eat.  Recently, I made miniature twice baked potatoes (photo below) for a miniature bbq lunch.

Twice Baked Potatoes Recipe

serves 6 to 12 people.  Note:  I prefer a ratio of 3 parts mayonnaise to 1 part sour cream.  Adjust the amounts and ratio based on the amount of potatoes that you have and your personal preference.

6 medium sized russet or yukon gold potatoes (or use several mini or new potatoes), scrubbed clean

1/4 cup mayonnaise

1/12 cup sour cream (more if you’re serving some on the side)

1 dash or two of garlic powder (optional)

1 small dash of onion powder (optional)

a large dash or two of dried parsley (optional)

1 1/2 cups shredded cheddar cheese

4 slices bacon, cooked until crispy and crumbled into pieces

2 green onions (green part only), sliced (optional for garnish)

olive oil

coarse salt and pepper

If you’re using russet potatoes:  Preheat the oven to 400 degrees F.  Rub the potatoes with a little bit of olive oil and place on a roasting pan.  Bake for 1 hour.  When the potatoes are cooked through, they will give when pressed.  Turn the oven temperature up to 475 degrees F.  See further instructions below.

If you’re using mini or new potatoes (or yukon gold potatoes):  Preheat the oven to 350 degrees F.  Bring a large pot of salted water to a boil.  Add the potatoes and maintain a simmer until they are soft and easily pierced by a knife but still retain their shape.  Drain and set aside.  See further instructions below.

When the potatoes are cool enough to handle, cut each potato in half lengthwise.  With a spoon, scoop out the flesh of each potato skin leaving about 1/4 inch of potato along the inside of the skin.  Scoop the flesh into a large bowl.  Mix in the mayonnaise, sour cream, 3/4 of the cheese, garlic powder, onion powder, dried parsley, and salt and pepper to taste.  Mix well and scoop into each of the potato halves.  Top with the remaining cheese and bake until the potato stuffing is heated through and the cheese is bubbly, up to 10 minutes.  Sprinkle on the bacon and green onions and serve immediately with sour cream on the side (optional).

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