Twice Baked Loaded Potatoes
- 6 large Russet potatoes washed
- Butter or bacon grease for rubbing potatoes
- 1 c. butter melted
- 1 c. sour cream
- 2 t. salt
- 1 t. white pepper black if white is unavailable
- ¾ c. whipping cream half-and-half or milk
- ¾ c. green onions sliced (more for garnish, optional)
- ¾ c. bacon cooked, chopped (more for garnish, optional)
- 2 c. cheddar cheese shredded, divided
- 4 T. butter melted
- Smoked paprika
- Rub butter or bacon grease on cleaned potatoes.
- Place on baking sheet and bake at 400° for one hour or until metal cake tester or thin knife inserts easily, indicating doneness.
- Remove from oven, allow to cool just slightly and slice lengthwise. Set potatoes aside to cool a bit more but not completely.
- Gently hold each half in the palm of your hand and remove the pulp by scooping with a spoon. Be careful not to break the potato skins.
- Place pulp in mixing bowl and break it up as if making mashed potatoes.
- Add melted butter, sour cream, salt and pepper to mashed potatoes. Mix well.
- Stir in onions, bacon and 1 ½ c. cheese.
- Add enough whipping cream, half-and-half or milk to create consistency of thick, but not dry, mashed potatoes.
- Spoon mashed potato mixture into potato shells. Top with remaining cheese and drizzle with 4 T. melted butter. Sprinkle with smoked paprika.
- Place on baking sheet and bake at 350° for 20-30 minutes or until heated through.
Notes: This recipe was a standard in my catering business. Alongside ham, Southernstyle Green Beans and Cranberry Pineapple Salad, this is a nice meal. The potatoes may be made ahead and baked at a later time. If they have been refrigerated, allow them to sit on the counter for up to an hour before baking.