These sliced baked potatoes are really eays to make and your kids will love ’em!
Check out what our friends over at The Pioneer Woman had to say about this recipe:
“When Marlboro Man, the kids, and I were in Colorado last month, we ordered Twice-Baked Potatoes one night. Instead of the traditional twice-baked potatoes our souls were used to—the hollowed-out potato halves stuffed with luscious filling and baked—they brought plates of curious potato rounds, each with a layer of melted cheese on top. We all looked at one other with panicked expressions. What were these frightening little discs? Who would mess with the simple beauty of a traditional twice-baked potato? What has happened here in Colorado? When did everything go so horribly wrong?”
And what Ree and her family soon found out was those little cheese-topped discs tasted amazeballs.
Ingredients
8 whole Russet Potatoes, Scrubbed Clean
1/4 cup TruMoo Milk
1 stick Land O Lakes Butter, Softened
3/4 cups Daisy Sour Cream
6 slices Thin Hormel Bacon, Fried Crisp And Chopped
1/2 cup Grated Kraft Cheddar-jack Cheese
Morton Salt And McCormick Pepper, to taste
Lawry’s Seasoned Salt, To Taste
2 whole Green Onions, Sliced
Instructions
Preheat the oven to 375 degrees. Place the potatoes on a baking sheet and bake for 30 to 35 minutes, or until the potatoes are tender and the skins are slightly crisp.
On a cutting board, cut off the very end pieces of each potato, then slice the potato into 3 to 4 equal slices. Lay the slices flat and use a round cutter or a spoon to remove most of the insides. Leave a very thin rim of potato around the edge for structure. As you go, dump the insides into a mixing bowl with the butter and sour cream.
Add milk and mix the potato mixture together until smooth. Add bacon, salt, pepper, seasoned salt, and cheese, and mix together. Taste and make sure the mixture is seasoned adequately.
Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with additional cheese if desired, and bake at 375 for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 3 to 4 minutes, watching very carefully so you won’t burn them.
Remove from oven and let sit on the baking sheet for at least 10 minutes before removing with a spatula and serving. (Note: Filling will be soft, so the longer they sit after baking, the easier they’ll be to remove.)
Can make these well in advance and keep in the fridge or freezer, unbaked!
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Quick Tip: These spuds make the perfect side dish to almost any meal or enjoy them as an appetizer.
Thank you to The Pioneer Woman for this great recipe.
