Saturday, April 2, 2011

Mini Twice Baked Potatoes




The first time I made these was for a Christmas Eve gathering my roommate/cousin and I were having.  I wanted heavy appetizers that could serve as dinner for those who hadn't eaten already, but also not too heavy that it couldn't serve as a snack before or after dinner.  They were a little tricky the first time I made them since the potatoes have to be cooked just right so that they are tender enough to scoop out the middle but not too overdone to where they fall apart in your hand.  I later found out that they are well worth the labor as they were the first things gobbled up by the family!  When my uncle, Eddie, commented on how good he thought they were I knew I had scored!  Coming from the man whose ribs, chili and mashed potatoes (among other dishes) are legendary, this was a huge compliment.

These can take a little while to assemble and can cause quite a mess in the kitchen, but if you have the time they are well worth it and you will not be disappointed by people's reactions.  Though they are very similar to Dad's Stuffed Potatoes they have a few twists of their own!

Mini Twice Baked Potatoes
1 bag small red potatoes
8 oz. sour cream
8 oz. Purity's Party Dip (French Onion Dip) - This ingredient is key as just any old French Onion Dip will NOT do
1/2 pound of bacon, cooked, drained and chopped
chives, chopped
salt and pepper to taste
Sharp Cheddar Cheese, shredded

Cook the potatoes in boiling water for 10 minutes. 
Remove and rinse with cold water to stop the cooking process.  With a melon baller, scoop out the center of each potato reserving the meat of the potato in a separate bowl. 
Place potato skins in a Pyrex dish and set aside.  In a food processor or with the hand held mixer, mash the removed potato meat until desired consistency.  I prefer to leave mine a little lumpy since they are going to cook again and I don't want them overdone. 
To the potatoes, add the crumbled bacon, the chives, the sour cream and Purity Dip. 


    

   
Mix well.  Spoon the potato mixture into each potato skin. 
Bake in the oven at 350 degrees for 30 minutes.
With approximately 10 minutes left to cook, top each potato with cheese.

Serve warm!  Enjoy!
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1 comment:

  1. these might be the food holy grail!! From one potato and cheese loving girl to another-keep them coming!! I'm also excited to justify the healthiness of these b/c of the red potatoes. Amen Sister!!

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