What could be better than an Old Fashioned Baked Potato with the Works? A twice-baked potato, of course! Twice baked potatoes are a delicious cross between a baked potato and a mashed potato served inside its skin.
I love twice baked potatoes. They can be dressed up just like a baked potato – topped with mushrooms or broccoli, lots of cheese or just about anything you can imagine. This is a basic recipe – a spring-board from which your imagination can bring you to new dimensions.
So, have fun . . .
Twice-Baked Sour Cream Potatoes
4 Baking Potatoes
2 Eggs, separated
4 Tablespoons Butter
1/2 Cup Sour Cream
Dash of Salt & Pepper
¾ Cup Shredded Mild Cheddar or Monterrey Jack Cheese
¼ Cup Green Onions or Chives
4 Slices of Bacon, cooked Crisp and crumbled (optional)
Rinse and scrub potatoes. Pat dry. Prick several times with a fork. Bake at 375-degrees for 1 hour or until potatoes are soft. DO NOT TURN OFF OVEN.
Remove potatoes from oven and cut a thin slice off the top of each potato. Carefully scoop out the pulp and place pulp in a bowl.
Separate eggs and add egg yolks to potato pulp. Stir and blend until smooth. Add butter and sour cream. Season to taste with salt and pepper.
In another bowl, beat egg whites with an electric mixer until stiff peaks form. Fold into potato mixture. Fill potato shells with mixture. Sprinkle with cheese and bake in oven for 15 minutes or until heated through and cheese melts. Remove from oven and garnish with green onions or Chives. Top with bacon bit if using.
Note: Since I was serving these potatoes as an accompaniment to my German Pork Schnitzel with a Mushroom Sauce (not to be confused with Hunter’s Pork Chops), I decided to skip the cheese and the bacon – drizzling the potatoes with a little of the Mushroom Sauce instead. You could do the same with any thick gravy or sauce to tie the meat with the potatoes especially when added cheese might lead to conflicting flavors and textures.