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!
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
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
©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.