Double-baked Loaded Potatoes

This is one of my favorite ways to eat potatoes. It has become the requested dish for me to bring to potlucks and parties. I credit the extreme amount of dairy that I manage to stuff in this dish. It’s a pretty quick recipe if you toss your potatoes in the oven while you prep or cook a main dish. By the time you wrap up on your main dish, you can throw these together and have a great side.
You will need:
3-4lbs Potatoes 
1/4 C finely sliced Green onions, + more for topping
3 tsp Salt
2 tsp Pepper
1 1/2 sticks of butter
3/4 cup sour cream 
2 cup cheddar cheese
Bacon crumbles (optional)

1) Bake potatoes at 415° for 45-60mins. Cool a little bit and peel them. 

2) In the bowl of a stand mixer, add potatoes, salt, pepper and butter. Add bacon (if using), green onions, sour cream and cheese, reserving enough cheese for topping. Do not over mix!

3) Turn out into buttered 13×9 dish. Top with cheese, more bacon and green onions. Place in oven to melt cheese. Serve

I usually leave some skin on and peel what I can with a fork. Put your potatoes in a bowl in the fridge for a few minutes to help separate the skin from the potato.

If you’re using a ton of potatoes, add a second stick of butter and/or more sour cream. It should be roughly the consistency of “rustic” mashed potatoes – so still a little lumpy. It’s important not to over mix as the potatoes will get a gluey texture. If you do over mix, a little extra butter and sour cream will help cover it up and salvage your dish.

You can make this ahead of time, just add toppings, cover with foil and store in the fridge. When ready to bake, place in oven and preheat to 350°, leaving covered with foil. Heat through and remove foil before removing. Reheat time will vary oven to oven, but leave the foil till the end to preserve moisture.

Beth
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