This is one of my all-time favorite comfort foods.
Mid-winter dreaming of twice baked potatoes inspired me to make a triple batch and freeze a few trays. I've found that when I cook in bulk it's more motivating to pull out the pastry tips and really create a nice presentation. I filled the potatoes part way with a spatula then using a pastry bag and tip I decorated the tops to make them just a little prettier. I try to keep a stash of disposable pastry bags on hand for projects like this.
- 4 large or extra large baking potatoes
- 6 slices of bacon
- 1 cup sour cream
- 1/2 cup heavy cream (or milk)
- 4 tablespoons butter
- 1/2 cup of broccoli
- 1 cup shredded cheese blend
- 1/4 finely chopped green onion
- 2 teaspoons salt
- 1 teaspoon pepper
- a little olive oil
Bake potatoes in the oven at 400 degrees for one hour. Remove from the oven and let cool for about 20 minutes.
Prepare bacon. I use Kirkland (Costco) microwavable bacon. I do not recommend grocery store brands...I've tried them and they are not a good substitute. Cook bacon in the microwave or pan fry as directed.
Slice potatoes in half and scoop out most of the flesh. Leave about an 1/8 inch to provide stability for your stuffing. Place flesh in an electric mixer. Add sour cream, heavy cream, butter, green onion, cheese, salt and pepper. Mix until it's smooth & creamy (add more milk/cream as needed). Using a spatula fill the skins part way. Fill a pastry bag and tip & decorate the tops of the potatoes. Garnish with bacon, broccoli and a little cheese. Brush a little olive oil on the outside of the skins. Bake in the oven for 20 minutes at 350 degrees.
Servings: 8 halves as a side dish or 4 servings as a meal
*If you are making these in bulk to freeze just skip the last step of baking in the oven for 20 minutes. To serve, let thaw then bake as directed.