We barbecued some tri-tip this weekend, along with lots of corn cut off the cob and twice baked potatoes. These potatoes very well might be the first real thing I ever learned to cook when I was a teenager...you know, right after hot pockets and macaroni and cheese. So that means almost 25 years of twice baked potato making now...and they are still as good as ever. This is my current "recipe", but it really is a throw things together kind of a dish.
Twice Baked Potatoes
- 4 russet potatoes
- 3 tablespoons whipped cream cheese
- 3/4 cup of shredded cheese
- 3 tablespoons butter
- 1/4 cup half and half
- 1/4 teaspoon onion powder
- 1/4 teaspoon season salt
- salt and pepper
Bake potatoes at 400 degrees for one hour. Remove potatoes from the oven and carefully slice them in half lengthwise. Scoop each potato into a bowl. Combine hot potatoes with all the ingredients, reserving half of the the shredded cheese.
After smashing the potatoes together with the ingredients salt and pepper as desired, scoop mixture into a buttered casserole dish, and sprinkle with remaining cheese. Return to the oven for 10-20 minutes until the cheesy crust is puffed slightly and golden brown.
