Summer’s all about BBQs and outdoor parties and the last thing I want to do once my guests have arrived is to slave over a hot stove in the kitchen. We also attend a lot of outdoor events where I’m always puzzled with what to bring besides desserts.
These old-school twice-baked potatoes are simple-to-make and can be prepared ahead and reheated on the grill or a camp fire before dinner.
Don’t feel like making your own mashed potatoes? Just buy some at the grocery store and doctor them up with the cheese, bacon (if using) and scallions.
Ingredients:
- 3 large baking potatoes
- 2 Tbsp. softened butter
- 1/3 cup half & half (could use whole milk), warmed in the microwave for a minute
- 4 bacon slices, cooked and crumbled (optional)
- 1 cup sharp Cheddar cheese
- ½ cup sour cream (optional)
- ½ cup chopped scallions (optional)
Directions:
- Cook potatoes until fork-tender and allow to cool until just cool enough to handle. Cut each potato lengthwise and, using a spoon, scoop out most of the flesh without cutting through the skins. Place the scooped out flesh in a bowl and add the butter, half & half, bacon (if using) and cheese and mash until mostly smooth.
- Fill the potato skin shells with the mashed potatoes. At this point, you may wrap the potatoes in foil and keep in the fridge for a couple days until ready to use (go to step 3 when ready to cook) or, place on a cookie sheet for immediate use.
- Preheat oven to 400 degrees and cook room-temperature potatoes for 25 minutes, until slightly golden.
- Top the hot potatoes with sour cream and chopped scallions, if using.
Makes 6 servings.
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