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Twice Baked Potatoes
I like baked potatoes, but they're kind of a nuisance to prepare at the table. But I like twice baked potatoes even more, and just now finished preparing a new batch to freeze. The only store bought ones I've tried were not very good, so we just make our own. And I wondered how many others do the same.
Here's my recipe, although I don't measure anything. I start with 6 to 8 medium to large russet potatoes, scrub them with a brush under running water, dry them, then rub olive oil on them. I put a cookie sheet on the lower rack of the oven to catch any drippings, then put the potatoes on the rack above that. I don't pre-heat the oven because it's easier (more comfortable) to get everything the way I want it while it's cool. But once the potatoes are in the oven, I set it for 350 degrees for one hour ten minutes.
I take the potatoes out of the oven and place them on a rack on the counter. I cool the cookie sheet and clean off the drippings, if any (none this time). I let the potatoes cool about 10 minutes, but while they're still warm, I split all of them lenghtwise with a large knife on the cutting board. Then I dig the flesh out of each potato skin with a teaspoon, putting it into a stainless steel bowl. Next I dump in about 8 ounces of sour cream, maybe 2 to 4 ounces of butter or margarine, probably a fourth cup of bacon bits, about a fourth cup of Velveeta Shreds, and sprinkle liberally with salt & pepper. I blend all that with the electric mixer, put it back into the skins with a fork, lay about a third of a slice of Velveeta cheese on top of each potato half, put them all on the cookie sheet and into the freezer. After they're frozen, we'll put them into ziploc bags. I like their new vacuum bags that we take the air out of.
A minute or two in the microwave is all that's necessary when we're ready to eat them.
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Originally Posted by jimbrown
