We went up to my Dad’s house and he grilled out for us, so we made Twice Baked potatoes.
- 4 large russet potatoes
- 4 tablespoons butter
- 1/3 cup sour cream
- 3/4 cup pepper jack cheese (the Kraft Mexican PJ mix is awesome!)
- Sea salt and freshly ground black pepper
- Real Bacon Bits/Pieces
Preheat the oven to 400 degrees F.
Place the potatoes on an upside down muffin pan for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mitt or towel (important, they are HOT), trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. I used a grapefruit spoon to do this. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with the butter and sour cream. Stir in some of the cheese (1/2 c), bacon, and season with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling.
Use the reserved tops to make little potato skins (similar to TGIFridays) with cheese and bacon on top.
Set the potatoes and tops back on the upside down muffin pan, and bake until heated through, about 20 minutes. Serve immediately.
*This recipe is vaguely based on this one from FoodNetwork.com