Ree Drummond, aka The Pioneer Woman, has an awesome cookbook. I was looking for something new to do with a potato for dinner one evening and turned to her cookbook The Pioneer Woman Cooks for ideas. Well, lo and behold, I had all the ingredients for this easy to make dish. It was very well received by my guests and definitely a recipe that will go into my recipe box. The recipe makes enough for a crowd with 16 servings (half a potato) but can easily be cut back for fewer servings. Warning: These twice baked potatoes are so good, you’ll want a whole potato to yourself.
- Twice Baked Potatoes – The Pioneer Woman Way
Twice Baked Potatoes – The Pioneer Woman Way
8 baking potatoes – scrubbed clean
8 slices thick-cut bacon, fried
2 sticks butter, cut into slices
1 cup sour cream
1/2 cup milk
1/4 to 1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
2 cups grated sharp cheddar cheese
2 green onions, sliced
Preheat oven to 400 degrees F.
With a paper towel, rub the outside of the potatoes with canola oil. Place potatoes on baking sheet and bake for 45 minutes, or until the potatoes are cooked inside and the skins are slightly crisp. Turn the oven down to 300 degrees F.
Dice the fried bacon into bits. In a large bowl, combine the bacon, butter, sour cream, milk seasoned salt and pepper into a large bowl.
While the potatoes are still hot, hold each potato in a clean towel and cut in half lengthwise. With a large spoon, scrape out the insides into the bowl with the other ingredients. Repeat until all the potatoes have been scraped. Reserve the potato skins on a large baking sheet.
Use a potato masher to mix the ingredients together. Stir in 1 cup of the grated Cheddar cheese. Add sliced green onions to the bowl. Stir, taste and adjust the seasonings if necessary.
Fill each potato half with the potato mixture and return to the baking sheet. Top with remaining 1 cup grated Cheddar cheese. Bake for 10 to 15 minutes until the cheese is melted and the potatoes are hot.
Makes 16 twice-baked potato halves.