Twice Baked Potatoes...Sort Of

Twice Baked Potatoes in a Dish

Potato Skins with Sour Cream

Potato Skins

When I asked my husband what side dish he wanted with simple grilled chicken breast for dinner tonight, he wasn't sure, until I said, "How about twice baked potatoes?" 
"Yeah! That sounds great. Unless..."
"Yeah? What are you thinking?"
"Potato skins."
"Hmmm... I think I'll make both."

My mom makes these amazingly decadent twice-baked potatoes in a pan, but she normally uses red potatoes. I will have to make and post that exact recipe another time. 
For now, I'm really going over the top preparing these two potato sides. In the time it's taken me to type this recipe up, I've doubled the recipe and invited my sister-in-law and her family over for dinner. 

I'm making up the potato skins recipe based on what I remember eating at the Black Angus waaaaay back when I was a kid. I just remember them being crisp, greasy, cheesy, and bacony. Mmmm... I might be out of control.

The recipe(s) below can be halved if you're not serving 9 people like I am tonight.

Twice-Baked Potatoes in a Dish and Potato Skins

• 9 medium russet potatoes

• 4 ounces cream cheese
• 1/2 cup sour cream
• 4 tablespoons butter
• 3 cloves garlic, finely chopped
• 1/2 to 3/4 teaspoon salt 
• 1/4 teaspoon pepper 
• 1/4 to 1/2 cup milk (if potatoes are too thick)
• 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
• 2 1/2 to 3 cups shredded cheddar cheese
• canola oil to fry in
• sour cream, if desired
• 3 green onions, sliced

Preheat oven to 350° Fahrenheit. Scrub and pierce potatoes several times with a sharp knife. Bake potatoes at 350° for about an hour, or until potatoes give when squeezed gently with an oven-mitted hand.

When potatoes are done, cut in half and carefully scoop out insides, leaving about a 1/4-inch layer of potato inside. Set skins aside.

For the Twice Baked Potatoes in a Dish: 

Place potato insides in a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes down a little. Add cream cheese, sour cream, butter, chopped garlic, and about 1/2 teaspoon salt and 1/4 teaspoon or so of pepper. Beat until thoroughly mixed, but don't mix to the point of gumminess. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.

Spray a large casserole dish with non-stick cooking spray. Spread potato mixture into  the prepared pan. 

Cover with foil and bake for 40 minutes at 325°. 

Immediately after removing from oven, cover the top with 1 cup of cheese.  Then sprinkle with about 2/3 of the bacon and sliced green onions, if desired.  Allow to sit for about 10-15 minutes before serving. The heat from the potatoes will melt the cheese perfectly.

Makes about 9-10 servings.

For the Potato Skins:

After scooping out potato insides, you should have 18 half skins. Cut each of those in half, so you have quarter skins.

Heat about 2 inches of canola oil in a pan (about 325°). Fry potato skins in batches, careful not to crowd the pan. Once skins are a deep golden brown, remove to a paper towel-lined cooking rack to drain. 

Place fried skins, open side up, on a baking sheet. Sprinkle each with cheese and a little bacon. Place in 325° oven for about 5- 10 minutes, or until cheese is melted. Top with sour cream and green onions, if desired.

Makes about 9 servings.