twice baked potatoes
Whenever I serve a tri tip or red meat I always try and have twice baked potatoes! They are always a hit with family & friends.
prep time
1 Hr 30 Min
cook time
2 Hr
method
Convection Oven
yield
6-8 serving(s)
Ingredients
- 6 large russet potatoes
- 1 bunch green onons chopped
- 1 large red bell pepper (1/2 chopped, 1/2 sliced thin)
- 1 - celery stalk chopped
- 1/2 cup butter (softened) more if like
- 1/2 cup sour cream
- 1 cup grated cheese (colby mix is good)
- 2 cloves garlic minced
- 1 tablespoon olive oil, extra virgin
- - season with salt & pepper to taste
- - paprika sprinkle on top of potatoes
- - optional: lawry's seasoning salt and or lawry's garlic salt, season to your taste
How To Make twice baked potatoes
-
Step 1Preheat oven 350 degrees Wash potatoes thoroughly, Olive oil skins, slice down the middle just scaring the potatoes, place on oven rack for approx 60 minutes or until tender so that a fork can pierce it with ease. Let potatoes cool for about 1/2 to 1 hour. Cut them in half, scoop out potato into a nice large bowl. Mash the potatoes. Add your onions, garlic, celery, bell pepper, butter, sour cream, and seasonings. Reserve back some cheese, reserved some bell pepper slivered long ways and parsley for garnish. After mixtures is mixed, scoop it with a small spoon and stuff your potato skins, (see photo). After they are all stuffed, do the garnish. Place potatoes on a cookie sheet uncovered and bake again for 30 minutes at 350 degrees.. Wa la! You have Twice Baked Potatoes! You can get creative and use other veggies and spices.. :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Diet:
Vegetarian
Diet:
Wheat Free
Method:
Convection Oven
Culture:
American
Ingredient:
Potatoes
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