Dairy Keen - Home of the Train

Twice Baked Potatoes

Easter is just around the corner! I will be helping to cook Easter Dinner while visiting my son and his family in Florida. Easter means Ham and either potato salad or twice-baked potatoes. Of course everyone has a potato salad they love, and they also hate every other potato salad ever made. That being said, I think I will make with the twice-baked potatoes. Because of the price of Idaho Potatoes in Florida, I will be taking the potatoes with me on the airplane. It will be interesting to see if the TSA will think it strange that I have 10 pounds of potatoes as my carry on.

Twice Baked Potatoes

4 Medium Idaho Russet Potatoes, scrubbed well
6 Ounces Cheddar Cheese, shredded and divided
½ Cup Dairy Sour Cream
½ Cup Buttermilk
3 Tablespoons Butter
1 teaspoon Salt
½ teaspoon White Pepper
3 Green Onions, sliced thin
½ Diced Cooked Bacon

Preheat the oven to 400 degrees. Poke a few holds into each potato and place directly onto the oven rack. Bake until a fork goes through the potato, about 45 minutes. Remove the potatoes from the oven and allow them to cool for about 10 minutes. Reduce the oven to 350 degrees.

Look at the potato and try to cut so that they will lay flat, slice the potatoes in half. Hold the potato with a hot pad and using a spoon scoop the flesh out of each potato half. Leave about a ¼ inch of potato in each shell. Arrange the shells upright on to a baking sheet and return them to the oven while you make the filling.

With a potato masher, mash the potato flesh. Add 1 Cup of the cheese, sour cream, buttermilk, and butter. Mash until smooth, and season with the salt and pepper. Taste and add more salt and pepper if needed, and if too dry add more buttermilk.

Remove the potato shells from the oven and carefully spoon the potato mixture into the shells. Top with the cheese and bacon. Bake until the cheese has melted about 15 minutes. Immediately sprinkle with green onions and serve.

**The potatoes can be made and assembled the day before and kept wrapped and refrigerated. To serve, bake at 375 degrees for 15 minutes and then add the cheese and bacon and baked until the cheese is melted about 15 minutes. Remove from the oven and sprinkle with the green onions.

Have a grand Easter. Don’t forget to go to the Annual Easter Egg Hunt at the Heber City Park on Saturday morning.