LOADED TWICE BAKED POTATOES

HAVE I TOLD YOU ALL THAT I ADMIRE REE DRUMMOND, THE PIONEER WOMAN? DO YOU KNOW HER? I HADN'T HEARD OF HER UNTIL HER SHOW CAME ON THE FOOD NETWORK CALLED "THE PIONEER WOMAN". SHE LIVES IN THE COUNTRY ON A RANCH AND ALWAYS HAS MANY MOUTHS TO FEED...4 KIDS, A HUSBAND AND ASSORTED RANCH HANDS.  WELL,  IN MY CASE, I DON'T HAVE A LOT OF MOUTHS TO FEED...YET. BUT SOME DAYS, WE DON'T GET HOME UNTIL 7PM AND THEN HAVE TO COOK DINNER. LATELY,  MY HUSBAND AND I HAVE BEEN COOKING "MAKE AHEAD" DINNERS.... A LOT OF THEM. WE REALLY NEED A DEEP FREEZE. THESE TWICE BAKED POTATOES WERE GREAT FOR OUR "MAKE AHEAD" DINNERS. WE DOUBLED REE'S RECIPE SO WE CAN FREEZE A BUNCH AND PULL THEM OUT OF THE FREEZER WHEN WE WANTED THEM.

SO, ON WITH THE INGREDIENTS THAT YOU WILL NEED:

• 16 POTATOES
• 2 CUPS OF SOUR CREAM 
• 2 STICKS OF BUTTER
• 8 SLICES OF BACON
• 2 CUPS SHREDDED CHEESE (OF YOUR CHOICE)
• 1 8oz PACKAGE OF CREAM CHEESE
• LOWERY'S SEASONED SALT TO TASTE
• 1 TBSP GROUND BLACK PEPPER
• 1 CUP MILK*

*THERE IS MILK IN THE PICTURE,  AND FEEL FREE TO USE SOME, BUT I DID NOT NEED TO USE ANY MILK.  BY ADDING THE CREAM CHEESE AND THE SOUR CREAM, OURS WAS CREAMMMMYYY!!

WASH YOUR POTATOES UNDER COLD WATER TO GET ALL THE DIRT OFF AND PLACE THEM ON A COOKIE SHEET. POP THEM IN A 400 DEGREE OVEN FOR 1 HOUR, 15 MINUTES. 

WHILE THE POTATOES ARE BAKING, FRY YOUR BACON, CUT IT INTO A CRUMBLE SIZE AND PUT IT IN A LARGE BOWL.

NEXT, THE BUTTER! I CAUGHT MY SON EATING THIS STICK WHEN I WASN'T LOOKING.

YOU WILL CUT THE BUTTER INTO SMALL PIECES LIKE THIS.

PUT THE BUTTER INTO THE BOWL WITH THE BACON.

ADD THE SOUR CREAM TO THE BACON/BUTTER MIXTURE.

WHEN THE POTATOES ARE DONE, PULL THEM OUT OF THE OVEN AND HAVE THEM SIT FOR A FEW MINUTES. THE REASON REE SAYS TO BAKE THEM "NAKED" (WITH NOTHING ON THEM) IS SO THE SKIN WILL BE NICE AND FIRM.  

NEXT,  USE A KITCHEN TOWEL TO HANDLE THE HOT POTATOES AND CUT THE POTATO LENGTHWISE WITH A SERRATED KNIFE. DO THIS TO EVERY POTATO.

WITH A SPOON, SCOOP OUT THE POTATO INTO THE BOWL WITH THE SOUR CREAM, BACON AND BUTTER. THE POTATOES WILL STILL BE VERY HOT. YOU WILL BE LEFT WITH POTATO SKINS. THEY ARE READY FOR THIS OH SO YUMMY FILLING WE'RE ABOUT TO BLEND.

YOU CAN'T SEE THE BACON AND OTHER INGREDIENTS BUT THEY ARE HIDING UNDER THE POTATO INNARDS....HEHEHE.

SINCE THE POTATOES ARE STILL HOT, USE A MASHER TO WORK EVERYTHING TOGETHER. ADD THE CREAM CHEESE. THE BUTTER WILL MELT, THE SOUR CREAM WILL COMBINE, AND THE CREAM CHEESE WILL WORK IN AND WON'T BE LUMPY. BUT, YOU HAVE TO DO THIS WHILE THE POTATOES ARE STILL HOT. 

MY HUSBAND BUSTED OUT THE HAND MIXER BECAUSE MY ARM STARTED TO GET TIRED WITH THAT MANY POTATOES. 

AT THIS POINT, WE MIXED IN THE LOWERY'S SEASONED SALT AND THE PEPPER.

MIX IN THE CHEESE.

TASTE TO MAKE SURE IT IS SEASONED TO YOUR LIKING. I THEN TOOK THE POTATO  SHELLS AND FILLED THEM UP WITH THE OH SO CREAMY FILLING. 

THEY ARE READY! YOU CAN BAKE THEM NOW, OR DO WHAT I DID AND WRAP THEM INDIVIDUALLY IN PLASTIC WRAP AND PUT THEM IN A FREEZER BAG. YOU CAN TAKE ONE, TWO, THREE, HOWEVER MANY YOU NEED AND POP THEM IN AN 350 DEGREE OVEN,  SPRINKLE SOME MORE CHEESE ON THE TOP AND BAKE THEM FOR ABOUT 15 MINUTES.  

MAKE AHEAD MEALS. WE HAD THESE THE OTHER NIGHT WITH STEAK, GREEN BEANS AND MUSHROOMS. BUT THE POINT IS, WHATEVER YOU HAVE FOR DINNER, THESE LOADED TWICE BAKED POTATOES WILL BE A GREAT ADDITION TO YOUR MEAL. 

CIAO