Twice Baked Potato Bake

When I was having an issue coming up with a suitable name for this dish, I turned to my son. He told me to call it…Pigs Eating Potatoes and Cows. After you look at the ingredient list you may understand where that name came from but I thought I’d keep looking until I came up with something that an internet search engine could identify as food. Afterall, I may not know what to call a dish but I’m fairly good at determining what NOT to call a dish either. For instance, I knew NOT to keep the name from the  recipe I adapted this from because casseroles tend to get a bad rap. I really didn’t want anything bad associated with this dish.  It just doesn’t deserve to be looked over based on a name when it has so much more to offer.

So, I decided to keep the name simple. It’s not perfect, but it works especially since I went looking for this recipe based on my love for potato skins but need to find a simpler way to prepare them. This recipe is the solution to fussy potato skins. If you are going to be serving these with your ribs at your next BBQ, just throw the potatoes into your oven with the ribs during the final hour and when your ribs are done, you can hand those over to someone else to cover in sauce and grill and you can finish up the potatoes. This recipe will make a full 9x13 pan however it can easily be halved to feed a smaller group. Just put it in an 8x8 or 7x11 baking dish instead.

And finally, to pull your menu of Baby Back Ribs, Potatoes & Fruit Salad together, grab some sliced mushrooms and sauté them with the leftover bacon grease from this dish and you’ll have a Memorial Day Meal that everyone will be raving about for weeks to come.

Twice Baked Potato Bake

Printer-Friendly Version

Serves 8-10

Ingredients:

8 medium (5 oz.) baked potatoes

1 lb bacon, fried and crumbled

¼ cup milk

¼ cup heavy cream
¼ cup butter, cubed

½ tsp pepper

¼ teaspoon salt

10 oz (3 cups) shredded cheddar cheese, divided

1 cup sour cream

2 tablespoons chives, minced

Directions:

1. Cut baked potatoes (with skin on) into a large bowl and mash with a potato masher.
2. Mix in the milk, cream, butter, salt and pepper. This will hydrate the potatoes but keep in mind you are not trying to get creamy mashed potatoes here.
3. Transfer potatoes to a greased 9x13 in baking dish and sprinkle with 2/3 (2 cups) of the cheese and then bacon.
4. Dollop sour cream over the top of the bacon then sprinkle with chives and remaining cheese.
5. Bake, uncovered at 350 for 20-25 minutes or until cheese is melted.

Notes: To achieve a “crispy” potato skin. Wash each potato and cover it in oil, butter or shortening rather than wrapping it in foil. Once it has been vented, bake in a 350 degree F oven for 1 hour.

Source: Adapted from Taste of Home Loaded Red Potato Casserole

Gwenevere