2x Baked Potatoes
Posted by Caveman Cooking on February 9, 2010
These may be the “Angioplasty Special”, but they are so amazingly good you won’t care!
INGREDIENTS
8 Russet Potatoes
2 Sticks of Butter, cut into pats
2 Cups Cheddar Cheese, shredded
1 Cup Sour Cream
1 Tbsp Garlic, minced
1 Green Onion, chopped
1/4 tsp TSS Texas All Season, or other seasoned salt
1/4 tsp Black Pepper
RECIPE
Preheat oven to 400°. Scrub and rinse potatoes. With a pointed knife or fork, stab potatoes several times to prevent them from blowing up in the oven … yeah, it happens!
Place potatoes into oven, directly on rack. Bake for 60-70 minutes.
HINT #1: Don’t over bake them or the skins get too tough and chewy. We blew it just by going 75 minutes!
Place ONE cup of the cheese, butter, sour cream, garlic, seasoned salt and pepper into a bowl. Mix well using a zig-zag wire potato masher.
When potatoes are done, remove from the oven. Carefully slice potatoes in half lengthwise. Use a dry rag or clean potholder to hold the potatoes and scoop out the “meat” into the bowl, leaving the skin intact. Put the skins on an ungreased baking pan.
NOTE #1: I have to call something in this dish “meat” … I’m a Caveman.
Mash potato “meat” together well with cheese mixture. Then, fold in the green onion. Adjust seasonings, if necessary.
Spoon enough of the potato/cheese mixture into the empty skins so that it doesn’t quite fill up the skin. Then, top each one with some more shredded cheddar cheese.
NOTE #2: You’ll likely have some leftover filling … go ahead … eat it! MmmmmMMMMMM!!
Place potatoes halves back into the oven for about 20 minutes. Potatoes should be hot and cheese well melted.
Remove from oven and enjoy as a side dish to just about any meal. Served here with Juicy Beer Can Chicken.
HINT #2: Yes, you’ll have plenty for leftovers. But, they reheat very well, plus there are some other things you can do with these babies. Check out 2nd Day 2x Baked Potatoes.
Prep Time = 20 minutes
Cook Time = 85 minutes total
Serves 16
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.
Caution: Caveman Cooking 
Ed Schenk said
I used to buy the shells and pipe in the filling.
Just a little Chef thing!
cavemancooking said
Ed, I’d be lying if I knew what the heck that meant! 😆
Shirley said
These potatoes look absolutely heavenly!
Viviane said
Ok these potatoes are my cup of tea. There is something explosive about the potato garlic combo or maybe it is just me. I am seriously hungry now, especially since I barely ate anything yesterday.
cavemancooking said
I agree about the garlic-tater combo, Viviane. Throw in the cheese and the sour cream, and you have a party going on in your mouth! 😉 I challenge you to try and not eat any of the mixture while you are making these … truly impossible!
MaryMoh said
Mmmm….looks very delicious. Love the way how you do it. Thanks for showing.
cavemancooking said
My pleasure, M2. Thanks!
My Year on the Grill said
Perfect, and what a pairing with the chicken
cavemancooking said
TY David!
Reeni said
I’m foaming at the mouth! These look beyond superb! Can’t wait to see what else you do with them.
cavemancooking said
Thanks, Kujo … errrrr … I mean Reeni! 😆
Glinda said
“I have to call something in this dish “meat” … I’m a Caveman.” Ha! That is just too funny! These look soooo good but I am almost afraid to try them for fear my cholesterol will go tilt, LOL! But I think I am going to have to chance it…. Yumm,yumm, as always, thanks for the recipe, Mark!
cavemancooking said
No prob, Glinda! You gotta splurge every now and then, don’t you?!? 😉
tasteofbeirut said
My neighbor was mentioning these the other day with longing in her voice!
I am tempted to make them soon now~
cavemancooking said
They do call to you, don’t they TOB?!? 😉
jamaicanfoody said
This looks good…but wow…what a lot of work..was it worth it?
cavemancooking said
Worth every blister from the hot potatoes! If it takes a little longer than expected, just tell your dinner guests “Soon come, mon!”. 😉
Souffle Bombay said
I love twice baked potatoes and these look fab!!!
cavemancooking said
TY, SB!
sweetlife said
I love these- I need to try them, soon!! HA ha
sweetlife
cavemancooking said
I’ll warn you, Bonnie, they are addicting! 😉
Kristi Rimkus said
Who wouldn’t love these! I’m a potato fanatic. These look delish!
cavemancooking said
Thanks, Momma Rim. Nothing healthy about these … but worth the indulgence! 🙂
Chris said
I just stumbled across your blog over at Lea Ann’s blog and I’m glad I did. Great stuff here, I’ve dropped you into my reader to keep up.
I love twice baked taters, especially when done on the grill.
LMAO over the “angioplasty special” comment.
cavemancooking said
Thank you, Chris! I’ll be checking your digs out shortly.
Reeni said
Thanks for sending these to my showdown!
cavemancooking said
My pleasure, Reeni. Love your idea!
Claudia said
Comfort snowy me with cheesey potatoes… thinking I could have them with my eggs for breakfast.
cavemancooking said
Thanks, Claudia! Funny you should mention the breakfast comment … watch for the next post coming later today.
April Cavin said
I first fell in love with twice baked potatoes in the 8th grade when I made them for a home ec cooking project– my young, teenage heart could not resist the cheesy, creamy tators and, many years later, I still feel the same way. Thanks for bringing back some happy memories! 🙂
cavemancooking said
No prob, April! Why not recreate some of those memories for yourself?
Joanne said
I’m pretty sure you can never go wrong with this much cheese in one recipe. I am drooling as we speak.
cavemancooking said
Thanks, Joanne! In the immortal words of fellow caveman Homer Simpson, “Mmmmmmmmmmm … Cheeeeeeeeeeeese!” 😉
Swapna said
Yummy………!!!
cavemancooking said
TY!!!