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