Recipe: Appetizing Easy Twice Baked Potato

Easy Twice Baked Potato. Then slice them in half lengthwise. Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. After initially baking the potatoes I took other's advice and put them in the freezer to cool-and scooping was so easy.

Choose russet potatoes because their flesh is starchy and will whip up to be nice and fluffy. These easy twice baked potatoes get their creamy texture from a rich cream cheese filling. Double the recipe if you're having guests over or want leftovers. You can have Easy Twice Baked Potato using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Easy Twice Baked Potato

1. Prepare of potatoes.
2. You need 6 medium of potatoes.
3. You need 1 lb of shredded cheddar cheese.
4. Prepare 1 pints of heavy cream.
5. Prepare 1 tsp of minced garlic.
6. You need 1/2 stick of butter.
7. You need 1 of salt and pepper.
8. It's 1/2 lb of bacon diced.
9. It's 2 tbsp of diced green onion.

How to Make the Perfect Baked Potato Base. To make Twice Baked Potatoes, you need to start out with perfectly baked potatoes. Get your russet potatoes out and scrub them thoroughly under warm running water. The first bake is roasting the potatoes so they are nice and tender and the outside is crispy.

Easy Twice Baked Potato instructions

1. Peel, dice, and cook potatoes. While potatoes are cooking fry diced bacon drain and set aside..
2. Strain potatoes and mash. Add garlic, butter, and heavy cream until you get mashed potatoes consistency. Add salt and pepper to taste. I use mixers for this step..
3. Stir in cheddar cheese with a spoon..
4. Grease a 9x13 baking dish with butter. Pour potatoes in and spread evenly. Sprinkle bacon on top. Bake for 30 minutes. Remove and sprinkle green onions over top..

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter. The great thing about twice baked potatoes is, precise measurements really aren't necessary.