It’s seems that I’m always cooking on the weekend for the week. Lately, I’ve been cooking a lot for my mom, so I’m always looking for something I can make for us( my family) that can be stretched into a meal for her as well. I’ve done a lot of casseroles and believe me, I love them, but I’m afraid everyone’s getting a little tired of them! So this weekend’s cooking adventure, was smoke house chicken(recipe to come), twice baked potatoes, and Tortellini Tomato Soup with Spinach.
Anyway, I thought this was sort of ambitious meal plan, but it turn out very easy and not as time-consuming as I thought it would be. On Saturday, I had the Op Shop at my church to work at, so before I left at a very early 7:30 on a Saturday morning(ugh) I put 7 potatoes in the crock pot wrapped in foil
and cooked them on low and when I got home they were ready to come out of the crock pot.
To make the filling, cut your potatoes in 1/2 and scoop out the filling. Mix in butter, sour cream and garlic powder
While I was making the filling, I stuck the bacon in the oven while I was roasting some chicken breast for lunches this week and let the oven cook the bacon, so I didn’t have tend to it!
Then I mixed in 1/2 the cheese and the crumbled bacon and filled the potatoes
I saved out half of them for dinner and put half in the freezer for the next time we want Twice Baked Potatoes.
This will such a god send in the future with all the holidays coming up. Think about this, it’s so simple and such a time saver.
Twice Baked Potatoes
7 medium to large potatoes
1/2 cup of sour cream
3 TBSP butter
1 tsp. garlic powder
1 1/2 cup shredded cheddar cheese
8 to 10 slices of bacon, cooked and crumbled*
You can bake your potatoes 1 of 2 ways, I washed my potatoes good, wrapped them in aluminum foil, put them in my slow cooker on low for 6 to 7 hours or you bake them in the oven in oven for an hour or so at 400 degrees, when you squeeze the sides, the sides should give some, then you know they are done. Remove from crock pot or oven, unwrap and let them cool. When you can handle them, cut in 1/2 lengthwise, and scoop out the pulp and put it in a bowl. Add butter, sour cream, salt, pepper and garlic powder to the pulp and mash together. Stir in 1/2 cheese and all the bacon, and fill potato skins, top with remaining cheese and either baked them until the filling is hot and the cheese is melted or freeze them by putting them on baking sheet and flash freezing them, then put them in a zip lock bag and freeze until you are ready to use them.
*While I was roasting chicken breast at 400, I put my bacon on a sheet pan and baked it in the oven for about 15 to 20 minutes until it was brown. I didn’t even turn the bacon while it baked.
This recipe was shared at The Country Cooks Weekend Potluck Party