A favorite at many restaurants, the twice baked potato is easier that it appears to make. You just need to allow the right amount of time for them to be perfect. Made for Memorial Day Weekend for a good sized group of friends. If you have vegetarian friends, just set aside enough potato mix before adding the bacon and everyone will be happy.
Wash and then oil with olive oil each potato. Then generously sprinkle each potatoe outside with sea salt.
Bake at 375(F) until can pierce easily with fork. Time approx. 1.5-2 hours depending on elevation and size of potatoes. These potatoes were gigantic huge and took 2 hours until potato felt soft on inside when squeezed lightly. Allow to cool for 20-30 minutes or until you can handle to touch.
Cut each potato in half with sharp knife. Scoop out potato inside into large bowl leaving a small amount of potato in the skin.
Reserve the best 8 potato skins to be filled.
Using two knifes, cut potatoes in the bowl into fluffy bits with like you we're working with pastry. Add remaining ingredients a little at a time mixing gently as you go until you reach the right texture of filling. If you add too much butter or sour cream the potatoes may end up mushy. (reserving a little cheese and bacon for garnish).
Mix with large spoon until blended but do not over mix.
Fill each potato skin to the top then heap over top with any remaining potato mixture so that each potato has about the same amount of filling. Place filled potatoes onto foil lined cookie sheet; skin side down potato filling up.
Garnish with extra cheese and bacon and could also shake a little paprika on top for extra coloring.
Optional: chives in filling and parsley for garnish.
You can refrigerate overnight at this point if you need to plan your menu for a party. Just remove from the refrigerator 15 minutes before baking
Cook in 325(F) oven for 30-45 min if same day or 45-60 if cooking the next day. Bake in middle of oven until cheese is fully melted and potato is completely heated through.
If you want the top browned then broil on high at top of oven for 2-3 minutes.
The main thing to remember is to allow enough time for the potatoes to cook two times and allow cooling time between. This means you need to start around 3 hours before mealtime.
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|Serving Size: 1 Serving (456g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 274 (48%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 83.5mg||26 %|
|Sodium 648.8mg||22 %|
|Potassium 1621mg||43 %|
|Total Carbohydrate 69.1g||20 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 64.3g|
|Protein 9.9g||14 %|
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Calories per serving: 575
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