Twice Baked Potatoes

I bought 20 pounds of potatoes.

Unlike the 50 pounds of rice I accidentally bought, I intended to purchase the 20 pounds of potatoes. We hosted a church gathering here at The Parsonage on Sunday evening. A Baked Potato Bar to be exact. We provided the drinks and potatoes and everyone brought their favorite topping and, as always, a dish or two to share. There never ceases to be an amazing array of food at these get-togethers. Peanut Butter fudge, chocolate cake, cole slaw….and a table full of toppings for the baked potatoes. Chives, sour cream, cheese, bacon, butter and broccoli and cheese.

But, this isn’t a post about the baked potato bar….it’s about what the heck you do with 8 pounds of leftover already baked potatoes.

And no more company.

We did a good job Sunday night of hitting those potatoes hard, but there are only so many potatoes one person can eat. We had leftovers.

For a couple of mornings we’ve made fried potatoes for breakfast. For a couple of lunches we finished up the broccoli and cheese slathered on the top of a warmed potato.

I was ready to do anything I had to in order to NOT cook dinner last night, despite the fact that my conscience told me we shouldn’t be going out to eat. Thankfully my mom and I were chatting on the phone during the pre-dinner hour and she suggested Twice Baked Potatoes. There was my answer for dinner.

After we hung up the phone I set about making dinner and pulled 6 large potatoes from the refrigerator to prepare. I hadn’t made these in years, and, I think, I sorta forgot about them.

They were a hit. (It’s a good thing, because I’ve still got a good 12-15 potatoes to be used up….)

Ingredients

1 large potato per person, already baked and cooled

2 tbsp sour cream

1/4 cup milk

1 cup shredded cheddar, divided

1 tbsp fresh or frozen chives

salt and pepper to taste

bacon bits, optional

To Do

  1. Cut potato in half length wise
  2. With a spoon remove the potato flesh and place in a mixing bowl, leaving skins intact
  3. When all potato skins are emptied add to the mixing bowl rest of ingredients leaving 1/2 cup shredded cheddar for later use.
  4. Mix until all ingredients are mixed well.
  5. Using spoon fill each potato skin with potato mixture.
  6. Add remaining shredded cheddar to tops of potatoes.
  7. Bake at 350 degrees F for about 35-40 minutes, or until cheese begins to brown.

 

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