Twice baked potatoes

I don’t blend the potatoes, they are chunky, with big chunks of potatoes and stuff. They are great with any strong beef flavor. I also love the large chunks of stuff because each bite is a bit different in both texture and taste, but the most delicious part if when you fork into a delicious gooey melted cheese pocket.

Version 1

  • 4 large baking potatoes
  • Green onions – one bunch sliced, the whole onion
  • 1 two cup bag of “yellow” cheese – colby jack, cheddar, etc.
  • 1/2 – 1 cup bacon pieces. My preference for store bought is the Costco humongo bag, or to cook the bacon myself.
  • 8 oz sour cream
  • salt & pepper

Version 2

  • 4 large baking potatoes
  • Green onions – one bunch sliced, the whole onion
  • 1 two cup bag of “yellow” cheese – coby jack, cheddar, etc.
  • 1 cup frozen broccoli florets (thawed), or steamed broccoli (cooled)
  • 8 oz sour cream
  • salt & pepper

To Make:

Bake potatoes in microwave. Let cool until they can be handled easily. Slice potatoes in half and scoop out inside of potatoes leaving about 1/4 of an inch of potato around the skin. The key is to make sure it will hold all the stuff you are going to fill it without breaking.

When scooping the potato out leave the potatoes in good sized chunks, and toss then in a large bowl.

Dump all the other ingratiates into the bowl with the potato chunks. It will be chunky. Give it a mix until everything is incorporated and feel free to add as much or as little to the mixture. The sour cream is the “glue” that holds everything together. It will be a dry looking potato mix but should stick together if being scooped with a spoon. Try not to over mix the sour cream, the goal is to have a few “pockets” of sour cream in between the potato chunks. (However, this is not a deal breaker, and tastes just as good if is all mixed in).

Sample. Add salt and pepper to taste.

Fill the potato skin shells. You really need to pack the mixture down into the skins, and they potato mixture will be heaping over the skins. Think of it as if you are looking at a cooked bread loaf that is bursting out of it’s pan. That’s about the same ratio of potato mix to potato skin you’ll have.

Then, once stuffed you can grill them, bake them in the oven, or microwave them until they are heated thoroughly.

*Note: I’m typically using really large baking potatoes, so when adding the other ingredients just judge it based on how much potato you have for the potato mixture.

I’ve thrown just about everything in a twice baked potato. I find the key ingratiates are the cheese and the sour cream because they act as the glue that holds everything together. I’ve tossed in red and green peppers, spinach, ricotta, you name it,  I’ve mixed it in a potato and twice bake it. These two are the two I go to when ever I’m making them for someone else.

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