Wednesday, October 5, 2011

Twice baked potatoes:

Our Aldi's had 10 lb bags of potatoes for $2.49 this week...I bought about 5 of them...we have been trying all sorts of potato recipes!!! Have any to share?

One of my favorite things my mom used to make were twice baked potatoes...they seemed so difficult, but I found this easy recipe here:

•4 large baking potatoes, scrubbed and micro-waved for 10 minutes or until tender

•1 cup plain yogurt/sour cream

•1 cup shredded Colby jack cheese

•½ cup Parmesan cheese

•4 slices turkey bacon, cooked crisp and crumbled

•1 teaspoon garlic salt

•1 teaspoon onion powder

•1 teaspoon dried parsley

•¼ teaspoon black pepper

•1 teaspoon dried chives

1. Cut potatoes in half and scoop out the insides, leaving the skins intact.

2. Mix potato fluff, and rest of ingredients in an electric mixer with the cookie paddle.

3. Fill the potato skins with the cheese mixture and place right side up on cookie sheet till tops are brown.

4.For darker color on the tops you can place them under the broiler for a few minutes just before serving.



Katie said...

Does sound yummy. I think I would use greek yogurt to add some more protein.

Kathy said...

And the twice baked potatoes freeze well too.

Another recipe that freezes well is this one for mashed potatoes. Just make sure to watch the portion sizes 'cause these are loaded.

3 lbs potatoes (reds or russets)
8 oz cream cheese w/chives & onion
12 oz sour cream
1 1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, melted

Boil the potatoes & drain them. Mash them with the next 4 ingredients. Put them into a 9x13 pan and drizzle the butter over the top. Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake 15-20 minutes more until lightly browned on top. Or once you cover with foil, freeze the potatoes. Thaw in fridge overnight to bake the next day. Makes 16 servings.

Kathy said...

A couple of notes on the mashed potatoes: You can use all plain cream cheese & sour cream if you don't want the chive & onion flavor. Or swap Top the Tater for the sour cream & use plain cream cheese for a light chive & onion flavor and the other note: After the potatoes thaw, they will look watery, just have faith, cover them and bake per the directions and they will turn out fine. It's only scary the first time you make them.