Twice Fried Potatoes Food

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

TWICE FRIED POTATOES

Steps:

• After peeling and cutting the potato, place in a small or medium pot of cold water then bring the water to a boil. I like to use minced onion (the dried onions found in the spice aisle) in the water also. Boil until the potatoes are just tender enough to be pierced with a fork.
• While the potatoes are boiling, place 1 Tbsp butter in a pan coating the bottom of the pan. Add the onions and saute until just translucent and tender.
• Chop and cook (or cook then chop) the bacon. I would recommend not mixing the bacon and onion. When the bacon is done cooking, place on a paper towel to drain and set aside for now.
• When the potatoes are tender, drain them, add remaining 3 Tbsp butter and potatoes to the pan with the onions. Cook until potatoes are slightly crunchy on the outside, but do not over-cook.
• When potatoes have about 2 minutes remaining to cook, spread them out across the bottom of the pan and cover with cheese. Put lid on pan and allow cheese to melt.
• Transfer potatoes to plate, topping with bacon and sour cream.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.