Baked Twice & Just As Nice Potatoes
By
Rose Mary Mogan
@cookinginillinois
1
I used the microwave to save time in making these potatoes, and also used the Real Bacon bits in the bag instead of cooking the bacon.
In the mixing method I cooked the potatoes the night before, & then reheated them after scooping them out of the shell with a spoon, just before I was ready to put them together.
I mixed the sour cream bacon and other ingredients in a separate bowl, then when I got the consistency I needed I combined the two bowls together.
I combined the topping ingredients in a zip lock bag. Then assembly was easy. Baking was a snap, & they really tasted great.
In the mixing method I cooked the potatoes the night before, & then reheated them after scooping them out of the shell with a spoon, just before I was ready to put them together.
I mixed the sour cream bacon and other ingredients in a separate bowl, then when I got the consistency I needed I combined the two bowls together.
I combined the topping ingredients in a zip lock bag. Then assembly was easy. Baking was a snap, & they really tasted great.
Rating:
★★★★★ 1 vote
Comments:
Serves:
8 to 12 depending on portion size
Prep:
40 Min
Cook:
45 Min
Method:
Bake
Ingredients
- 6-7 medium
- to large russet potatoes scrubbed , washed,& microwaved
- 1 small
- red onion chopped
- 1 bunch
- green onions, chopped
- 1 c
- real bacon bits (did not use salt because of these) add if desired
- 3 c
- sour cream ( i prefer daisy brand)
- 1 stick
- butter or more to taste
- 2 tsp
- granulated garlic powder
- 1 1/2 tsp
- coarse black pepper
- 1 Tbsp
- dried chopped chive
- 1 large
- red bell pepper, chopped
- 2 c
- sharp cheddar cheese
- 1 c
- mild cheddar cheese
- 1 c
- corn flakes, crushed
- 1 c
- french fried onion rings
- 1/2 stick
- butter, melted
CRUNCHY ONIONY TOPPING
How to Make Baked Twice & Just As Nice Potatoes
- 1PLEASE NOTE THAT THE BAKE TIME IS FOR BOTH THE OVEN & MICROWAVE COOKING TIMES.
- 2To Make TOPPING: Combine both dry ingredients into a large Zip lock bag, then add melted butter, and combine to mix together, then set aside till needed.
- 3I used both mild and sharp cheddar cheese for a more in depth flavor.
- 4Chop red peppers, Green & red Onions. I don't show them in this picture, but I added them to give more onion flavor.
- 5Bake potatoes if not already baked. I did mine a day before, because I had so many items on the menu. I USED THE MICROWAVE, & IT TOOK ABOUT 18 MINUTES.
- 6Cut potatoes in half, remove the center leaving about 1/4 inch edge to potatoes. I prefer to use a spoon to scoop out the center, then put in a medium size bowl.
- 7Add sour cream to a separate bowl,
- 8Then add chopped green & red onions, chopped chive, and red bell peppers. Add spices
- 9Add Bacon bits. I find that it is easier to mix each ingredient as you go to evenly distribute each ingredient.
- 10Now add sharp cheddar cheese, or you can mix the two if desired. I added sharp in the mixture and put mild on top. Taste to see if you need to add additional spices for flavor.
- 11Heat the scooped potato in separate bowl in microwave, about 4-5 minutes then add butter while potatoes are hot. Mash but leave a bit chunky for texture.
- 12Now combine both bowls together and fill the cavity of the potatoes. Spray a 9X13 X2 inch casserole with cooking spray, and place the potatoes as you fill.
- 13Top each potato half with mild cheddar cheese on top, and then crunchy topping. Place in preheated 350 degrees F. oven and bake for 25 minutes or until mixture is heated through. Add additional garnish if desired.
