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Twice Baked Potatoes

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Ingredients Method Notes

Ingredients
  

  • 4 medium size Russet potatoes, scrubbed
  • 4 tbsp olive oil
  • 1/2 tsp salt
FILLING
  • 4 tbsp  Cabot Salted Butter, melted
  • 1/3 cup warm milk
  • 1/2 cup Cabot Sour Cream
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • Pinch cayenne pepper, optional
  • 4 oz Cabot Seriously Sharp Cheddar, grated (about 1 cup)
  • 5 strips bacon cooked and chopped, divided
  • Chives and Cabot Sour Cream for garnish

Method
 

  1. PREHEAT the oven to 400°F.
  2. PIERCE each potato 5-6 times with a fork. Drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes until the potato can be pierced easily with a fork.  Let potatoes cool enough to handle then slice potatoes in half lengthwise and scoop out the insides, leaving about a ¼-inch shell.
  3. RETURN potato shells to the oven and bake for 10 minutes.
  4. MASH potato with butter, milk, sour cream, and spices, adding additional milk if needed to reach a creamy consistency. Fold in half of the bacon and cheese. Spoon mashed potatoes back into the potato skins.

Notes

*To eat immediately, top with remainder of cooked bacon and return potatoes to the oven and bake at 400°F for 15 minutes.
*To freeze, place a baking tray with filled potatoes in the freezer. Once frozen, wrap each potato with foil and place in a Ziploc freezer bag. Freeze for up to 3 months. When ready to eat, unwrap potatoes and bake at 350°F oven for about 1 hour. To microwave frozen potatoes, cook on HIGH power for 2-3 minutes until heated through.