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double stuffed potatoes- rachel ray

19 Nov

2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle olive oil or vegetable oil
2 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/4 cup sour cream
1 cup shredded cheddar cheese
Salt and coarse black pepper
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

twiced baked potatoes

30 Jul

10 russet potatoes (the potatoes I used were small so increase other ingredients accordingly depending on size of potatoes used)
1 8 ounce package of cream cheese…maybe wont add in
1/2 cup of butter…next time take out
1 cup of sour cream
1/3 cup heaving whipping cream
1 1/2 cups of sharp cheddar cheese, shredded
1 cup thinly sliced green onions…take out
1 1/2 cup crispy bacon (or roughly two packages), chopped
bacon oil… from the frying of the bacon
2 garlic cloves, minced…dont have
Kosher salt
Fresh ground pepper

Preheat oven to 375 degrees F. Place butter, cream cheese and sour cream on counter to soften.

Start by washing and scrubbing your potatoes. Let dry completely. Pierce with fork 2x’s on each side. Rub with olive oil and generously sprinkle salt and pepper all over (a lot will come off when handling the potatoes later). Do not wrap in foil.

Place potatoes on the center of the middle rack in oven. Put a cookie sheet underneath to catch the juices and salt that will fall off. Bake for 1 hour to 1 1/2 hours depending on oven. Potatoes should be soft and indentations should remain after squeezing them.

Let cool for several minutes (to make handling easier). Cut potatoes in half so they look like little canoes. Using a spoon scrape out the insides of the potato into a large bowl containing sour cream, cream cheese and half the butter. Leave enough potato on skin so that it doesn’t fall apart.

Mash potatoes using a masher or large spoon. Mix ingredients well. Add cream. Using a mixer, mix on low for 30 second to a minute to make the potatoes fluffy. There should still be some lumps.
Whatever you do, DO NOT OVER MIX. This can quickly give your potatoes a glue-like texture because it releases too much starch.

Mixture should be thick enough to stay on spoon when held upside down.

Add 1 cup bacon, 1 cup cheese and 2/3 cup of chives to potato mixture. Fold in gently. Using a spoon, fill potato shells until they are level. Sprinkle the remainder cheese, chive and bacon on top.

Return to oven and bake for 20 minutes or until cheese is melted and they are slightly golden brown. Sprinkle with paprika and serve with ranch or sour cream.

Store in air tight container for up to three days. To freeze, wait until they are completely cool. Place in freezer safe Tupperware, making sure to separate with wax paper if stacking. To reheat, use toaster oven or conventional oven on low heat (300 degrees F) for about 15-20 minutes.

4 large russet potatoes, about a pound each
Olive oil
1/2 cup sour cream
1/2 cup milk
2 Tbsp butter, softened
1 Tbsp cream
1 cup grated cheddar cheese
4 strips bacon

Bake the potatoes. Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don’t explode. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.

If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave baked potatoes aren’t nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.

2 If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato “canoe”, leaving about 1/4 inch of potato on the skin.

Alternatively you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats.

4 Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do not over-beat potatoes, they can turn glue-y.

5 Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.

6 Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.