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 vote5
Comments:
Serves:
8 to 12 depending on portion size
Prep:
40 Min
Cook:
45 Min
Method:
Bake
Ingredients
-
6-7 mediumto large russet potatoes scrubbed , washed,& microwaved
-
1 smallred onion chopped
-
1 bunchgreen onions, chopped
-
1 creal bacon bits (did not use salt because of these) add if desired
-
3 csour cream ( i prefer daisy brand)
-
1 stickbutter or more to taste
-
2 tspgranulated garlic powder
-
1 1/2 tspcoarse black pepper
-
1 Tbspdried chopped chive
-
1 largered bell pepper, chopped
-
2 csharp cheddar cheese
-
1 cmild cheddar cheese
-
CRUNCHY ONIONY TOPPING
-
1 ccorn flakes, crushed
-
1 cfrench fried onion rings
-
1/2 stickbutter, melted
How to Make Baked Twice & Just As Nice Potatoes
- PLEASE NOTE THAT THE BAKE TIME IS FOR BOTH THE OVEN & MICROWAVE COOKING TIMES.
- To 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.
- I used both mild and sharp cheddar cheese for a more in depth flavor.
- Chop red peppers, Green & red Onions. I don't show them in this picture, but I added them to give more onion flavor.
- Bake 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.
- Cut 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.
- Add sour cream to a separate bowl,
- Then add chopped green & red onions, chopped chive, and red bell peppers. Add spices
- Add Bacon bits. I find that it is easier to mix each ingredient as you go to evenly distribute each ingredient.
- Now 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.
- Heat 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.
- Now 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.
- Top 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.
