I made a MASSIVE amount of twice baked potatoes for a friend’s BBQ this weekend. Forty of them to be exact! So this recipe is a rather large amount but you can halve it or quarter it to suit your needs. These twice-baked potatoes are especially delicious in my humble opinion….
- 3 big bags of russet potatoes
- 1 stick of butter
- 3/4 cup of sour cream
- 2 tsps salt
- 1/2 to 1 cup half-and-half
- 1 cup shredded cheese
Step 1: Preheat oven to 350. Scrub clean potatoes from two of your bags (about 20 of them). Poke each potato to the center 3-4 times with a fork – don’t forget to do this or they could explode in your oven! Place potatoes directly on the oven rack and bake for 60-70 minutes.
Step 2: While your potatoes are baking, wash and peel your remaining bag of potatoes (you should have about 8-10 large potatoes). Cut them into small cubes, place them in a large pot and cover with water. Boil them until they are tender and can easily be broken apart with a fork. When they are soft, drain out all of the water in a colander and return potatoes to the pot (removed from heat).
Step 3: By this time your potatoes in the oven should be ready, and if they are not, just keep your boiled potatoes covered to keep warm. When the baked potatoes are done (they should start to feel a little squishy), take them out and cut them all in half length-wise. Using a spoon, carefully scoop out the insides of your baked potatoes into the pot with your boiled potatoes. Remember, when scooping out the potatoes it is better to leave a little rim of potato on the inside edge of the shell rather than making the shell so thin that it falls apart. Put all of the shells into baking dishes open-side up.
Step 4: Now for the mashing! Warning – these are NOT healthy by any stretch of the word. Add 1 stick of sliced butter, 2 tsps of salt and 3/4 of a cup of sour cream to your pot of potatoes and mash well with a potato masher. After they are mashed, start to slowly add in your half and half (I like to do this part last after I see how soft the sour cream and butter has made them). I would drizzle the half and half about a 1/4 cup at a time and mash each time so you can keep checking the consistency of your mashed potatoes. When they are nice and smooth and creamy (but not watery!), spoon them into a piping bag with a wide decorative tip (you’ll probably fit only about 1/5th of your mashed potatoes into the bag at a time). Begin to pipe the mashed potatoes back into potato shells so they are mounded a little bit over the top of the shells. When all the shells are filled, top them with shredded cheese. In their baking dishes, return the potatoes back into your 350 degree oven for 20 minutes (or until the potatoes are heated through and cheese is bubbling). Serve and enjoy!