Twice Baked Potatoes and Skins
Ingredients:
- russet potatoes - 9 medium
- cream cheese - 4 ounces
- sour cream - 1/2 cup
- butter - 4 T
- garlic, finely chopped - 3 cloves
- salt - 1/2 - 3/4 tsp
- pepper - 1/4 tsp
- milk - 1/4 - 1/2 cup
- bacon, fried, cut into bites - 1/2 pound
- shredded cheddar cheese - 2 1/2 - 3 cups
- canola oil - for frying
- sour cream - garnish
- green onions, sliced - 3
Instructions:
Scrub and pierce potatoes several times with a sharp knife. Bake in a preheated 350 degree oven for one hour, or until soft. Cool potatoes slighlty, cut in half and carefully scoop out insides, leaving about a 1/4-inch layer of potato inside. Set skins aside.
Prepare twice baked potatoes in a dish -- in a bowl, briefly beat potatoes with a mixer to break potatoes down. Add cream cheese, sour cream, butter, garlic, 1/2 tsp salt and 1/4 tsp pepper, beat until thoroughly mixed, DO NOT over mix. If mixture seems really thick, add no more then 1/2 cup milk to achieve the consistency of mashed potatoes.
Spread potato mixture into a greased casserole pan, cover with foil. Bake in a preheated 325 degree oven for 40 minutes. Remove from oven, immediately sprinkle 1 cup cheese, 2/3 bacon and onions over the top. Allow to sit for about 10 - 15 minutes before serving. (Heat from the potatoes will melt the cheese.)
Prepare potato skins -- cut each potato skin half, in half (so you have quarter skins.)
Heat 2 inches of canola oil in a pan to 325 degrees. Fry potato skins (do not crowd the pan) until deep golden brown, drain on paper towel lined cooking rack.
Place fried skins, open side up, on a baking sheet. Sprinkle each skin with cheese and bacon. Bake in a preheated 325 degree oven for 5 - 10 minutes, or until cheese is melted. Garnish with sour cream and green onions.
