Friday, June 14, 2013

The Ultimate Twice Baked Potato

My son is coming home for Father's Day this weekend and has put in a request for one of his favourite meals: Maple Bourbon Grilled Pork Chops


Grilled Corn with Jalapeno Lime Butter, and today's recipe for my ultimate twice baked potatoes.

  I love this recipe not only because it's incredibly delicious, but because it can be made ahead of time and then refrigerated or even frozen.

And all it takes are a few simple ingredients from the pantry!



 Visit the printable recipe here: The Ultimate Twice Baked Potato

Or learn how to make them with my easy to follow step by step video.


Ingredients
  • 4 large russet baking potatoes
  • 1/2 tsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 4 slices smoked bacon
  • 2 tbsp butter
  • 2 tbsp Philadelphia Chive and Onion Cream Cheese
  • 1 tsp creamy horseradish
  • 2 tbsp warm milk
  • 1/2 tsp each kosher salt and cracked black pepper (or to taste)
  • 1 sliced green onion
  • 1 cup sharp (old)  grated cheddar
  • 1/2 cup grated Parmesan cheese
Directions
  1. Preheat oven to 425.
  2. Wash the potatoes, pat dry, and pierce with a fork. Place the potatoes onto a baking tray and brush each with the olive oil. Sprinkle with kosher salt. Bake for 45-60 minutes until the potatoes "give" when gently squeezed.
  3. Saute the bacon over medium heat turning often with a fork until crisp. Lower the heat if bacon begins to stick or is cooking too fast.
  4. Mix the butter, cream cheese, and horseradish together to make a paste. 
  5. When the potatoes are done, remove from oven and let cool until they are easy to handle.
  6. Cut the potatoes in half lengthwise scoop out the insides into a medium bowl. I find it easiest to score the potatoes first with a sharp knife and then go along the outside rim. The potato scoops out nicely using this method and you run less risk of breaking the skin. 
  7. Add the butter mixture and warm milk and, using an electric mixer, beat until fluffy.
  8. Fold in the green onion, half of the bacon and the cheddar cheese.  
  9. Scoop the potato mixture into the shells, top with remaining bacon and fresh grated parmesan cheese.
  10. Bake in a 350 oven 15-20 minutes until heated through and cheese is melted.
These can be made ahead and kept refrigerated or frozen. If cooking from frozen, thaw on the counter prior to baking. 




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4 comments:

  1. Great stuff! I keep learning new things every time I come back to your blog.

    ReplyDelete
  2. Thank you for that. Always nice to know someone has enjoyed the blog.

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  3. OMG - when we come to the island next (and don't worry - it will probably be next year... I will bring you Alberta food, and I sure hope we can meet for a picnic somewhere so you can feed us your cake and these potatoes!
    :)
    V

    ReplyDelete
    Replies
    1. I would LOVE to meet you next time your on the island! We will feast :-)

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