Twice Baked Potato
(Serves 8)
(Serves 8)
8 Bakers Potatoes (Huge ones!)
3 cups of mixed shredded cheese (I used cheddar and jack)
1½ cups sour cream
1 tblsp salt
3/4 tblsp fine black pepper
2 cups shredded carrot, (saute in 1/2 lb -[2 sticks]- butter + 7 minced garlic cloves)
Optional: 6 slices of bacon, cooked and crumbled
3 cups of mixed shredded cheese (I used cheddar and jack)
1½ cups sour cream
1 tblsp salt
3/4 tblsp fine black pepper
2 cups shredded carrot, (saute in 1/2 lb -[2 sticks]- butter + 7 minced garlic cloves)
Optional: 6 slices of bacon, cooked and crumbled
NOTES: You can save the tops of the potatoes that you cut off for spicing and then a quick fry in hot oil for potato skins (top with cheese and/or sour cream and bacon! You can also substitute broccoli for carrots.)
Arrange the potatoes on a sheet pan and poke them 3 times, on top, with a fork. Bake at 350º for 2 and ½ hours. Let them cool for 10 minutes (essential) then while they are still hot, cut off the top 1/5 of the potato and scoop out the flesh into an extra large bowl, leaving ¼ inch around the insides of the potato so it holds its shape. Repeat with all the potatoes.
Mix the cheeses and sour cream into the potatoes along with the salt and pepper and carrot mixture. Mash until well blended. Always, taste and adjust mix for salt content. Now repack the potato shells. (at this stage you can refrigerate them for use later, up to 3 days)
Bake at 350º for 20 minutes.
