Twice Baked Potatoes for a Traditional Holiday Meal

Twice Bake Potato, Stop Lookin Get Cookin, Traditional Meal, holiday

Beware – I’m going to talk just briefly about Christmas already.

I know, it’s still 49 days away but I just couldn’t wait to share this holiday tradition recipe with you.  I just couldn’t.

For our Christmas Eve meal, we ALWAYS have crab legs and twice baked potatoes – therefore, it is now a tradition. Kind of like my kids ALWAYS complain about having to fold the white load of laundry (you know, socks, underwear, t-shirts), it’s now a tradition. If they don’t complain, it’s just not the same.

Last week, I had a craving for a twice baked potato and decided, why should I wait another 2 months before I make them? Let’s have them tonight. And that’s what we did.

Crumbled up bacon, chopped green onions, a little sour cream, and of course cheese. It’s a meal in itself or a great side dish!

Twice Baked Potato 5

These tatars are not hard to make but they do take time especially since I like to bake my potatoes in the oven.

I have a friend who makes up more than she needs and puts the extras in the freezer.  Why I don’t do this, I don’t know.  Sounds like a smart thing to do and an easy meal to pull out of the freezer.

I’m making a note to myself to do this the next time I make them.  That way if I’m craving them at 4 in the afternoon, I can just pull them out of the freezer and we’ll have dinner ready by 6 with minimal (key word here) effort on my part.

So tell me, do you have a traditional recipe you make for Christmas?

Twice Baked Potato 1

Twice Baked Potatoes

A nice compliment to almost any meal or make a meal out of it all by itself.

Yield: 8 servings

Prep Time: 15 min

Cook Time: 1 hour 15 min

Total Time: 2 hours

Ingredients:

4 large baking potatoes
4 green onions, thinly sliced
2 Tbsp. butter
¼ cup milk
¼ cup sour cream
6 slices of cooked bacon, cut into small pieces
½ cup shredded cheddar cheese
Salt
Pepper
Garlic powder

Directions:

1. Preheat oven to 400 degrees
2. Wash potatoes and pat dry. Wrap in aluminum foil.
3. Bake potatoes on middle oven rack for 1 hour or until done.
4. While potatoes are baking, fry up bacon and cut up the green onions
5. When the potatoes are done, let cool about 10 minutes. Enough to be able to handle the hot potatoes.
6. Cut each potato in half. Scoop out the pulp into a bowl leaving a thin layer of baked potato inside the skins. You should have 8 shells.
7. Mash the potato pulp with the milk, butter, and sour cream. Add in most of the green onions, bacon, and cheese, leaving a little left to garnish on top of each potato. Add in salt, pepper, and garlic powder to taste.
8. Spoon mixture back into shells. Garnish with leftover onions, bacon, and cheese.
9. Put back into the oven for about 10 - 15 minutes. Just enough to melt the cheese and the potatoes are hot.
10. Serve immediately.