So, I’m not gonna lie. These are time consuming. They’re not hard, they’re just time consuming. But, they are delicious, and have bacon. Which is exactly why I make two dozen at a time. Making two potatoes doesn’t take much more time than making two dozen, and it will save you from having to make them again for a while. It’s worth it. Just like my Grandma once said (had she been talking about twice baked potatoes and not children): “If you’re going to go through the trouble of having four, you might as well have seven.”
You’re going to need some baking potatoes. Twelve of them to be exact. Wash, dry, and rub with oil, then bake in a 375 degree oven for 60-90 minutes. It depends on the size of your potato. Larger ones will take longer. (Note: The oil does have a purpose. It helps the potato skin keep from ripping when you scoop out the pulp.)
Once the potatoes are nice and cooked, take them out and let them cool for 10-15 minutes. Even then they’re still hot. Plus, letting them cool a little makes the skins less delicate. Slice the potato in half lengthwise, and start scooping out the pulp. Use the side of the spoon for more control, and leave a thin layer of pulp at the bottom. You don’t want to scoop down to the skin.
Once you have all the pulp scooped into a large bowl (I actually did two batches to ensure a creamy product) add your sour cream and butter. For all twelve potatoes, I used about 18 oz of sour cream, and 6 TBS of butter. Feel free to adjust to your own tastes.
Next, add two green onions chopped
Then add the cheese. I used about 12 oz of cheddar. I’ve also used Mexican Blend with good success.
Finally, this is the most important part of the entire recipe. Bacon. I use pre-cooked bacon here, because it’s easier. You can use whatever bacon you want. Just make sure you use it.
Oh, and one more thing. Listen very, very carefully. Once you think you’ve added enough bacon, add more. (I think I used 12 slices.)
Okay, so mix that all together, season with salt and pepper (watch the salt; the bacon and cheese are salty in and of themselves!), and refill the potato skins. Which, actually look like cute little potato canoes. Top with cheese. If baking right away, bake at 375 for about 25 minutes.
If freezing, place potatoes on a baking sheet. Place in the freezer overnight, until frozen. Once they are individually frozen, you can place them in a freezer bag and remove as many as desired.
To cook from frozen, no need to thaw. Take out as many potatoes as you want. Place on foil in a 375 degree oven, and cook for 45-50 minutes, or until potatoes are hot and cheese is browned. Serve as a side dish to any meal, or as a main course served with veggies.
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