2 In Recipes/ Sides

Parmesan and Bacon Twice Baked Potatoes

This recipe is perfect for a Thanksgiving menu or a quick meal a home. Make sure to taste your potatoes before you stuff them to make sure the texture and flavor is to your liking, if you have larger potatoes you might want to add a tablespoon more of butter or milk.
Quick Tip: Make the potatoes up to a day ahead, keep in the fridge and bake about 25 minutes before you want to serve.
Makes 10 potatoes


Ingredients

  • 5 medium russet potatoes, washed
  • 2 Tablespoons butter
  • 1/4 cup mascarpone cheese
  • 1/4 cup sour cream
  • 2 Tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 cup parmesan cheese
  • 8 pieced bacon (or 1/4 cup bacon bits)


Directions

  1. Pre-heat your oven to 400°.
  2. With a fork prick each potato about 5 times, place on a cookie sheet. (If you have a sil-pat, lay that on your cookie sheet and bake the potatoes on it).
  3. Place the potatoes in your hot oven and bake for about 40-60 minutes or until easily pierced with a fork.
  4. Remove from the oven and slice each potato in half lengthwise.
  5. In a mixing bowl or stand mixer, add butter, mascarpone, sour cream, milk and salt.
  6. Once the potatoes are cool enough to handle, but still warm, scoop out the insides leaving the skin in tact, and place the insides in the mixing bowl with the other ingredients, reserving the skin.
  7. Using a hand mixer or stand mixer with a whisk attachment, whisk together on high until well incorporated and most of the lumps are gone, about 1 minute. Turn off the mixer and stir in 1/4 cup of the parmesan cheese and all of the bacon.
  8. With a large spoon scoop about 1/3 of a cup the whipped potatoes into each one of the skins. Sprinkle remaining parmesan cheese on top and bake at 375° for 7-10 minutes or until the cheese is melted and the potato is heated through.
  9. If you want to make ahead and freeze: Follow the recipe, after the stuffed potatoes are baked, place in the fridge to cool. Once cool, place the potatoes in a freezer safe container or zip lock bag. Store in the freezer for up to 2 months.


To serve straight from the freezer: Preheat your oven to 400°. Place the potatoes in an oven safe dish and cover with foil. Bake for about 35 minutes, uncover and finish baking until cheese is melted and potatoes are hot, about 10 minutes. Serve.

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2 Comments

  • Reply
    Carol Hackman
    November 18, 2009 at 2:10 pm

    Thanks for the great recipes. I have a disabled husband so being able to make things ahead of time really is a help.

    I am adding your website to my “Favorites”.

    Thanks again.

  • Reply
    Jill
    November 18, 2009 at 7:31 pm

    Hi Carol, Thanks so much for your comment! Here are a couple of other recipes that are also great to make ahead: Meatloaf – http://www.thelakekitchen.com/2009/10/20/monster-meatloaf/ Pork Tenderloin – http://www.thelakekitchen.com/2009/10/08/pork-tenderloin-wrapped-in-fall-apples-and-maple-bacon/ Linda’s Chicken Taco Soup – http://www.thelakekitchen.com/2009/09/15/linda%e2%80%99s-chicken-taco-soup/ Chicken and Cheddar Casserole – http://www.thelakekitchen.com/2009/09/15/chicken-and-cheddar-casserole/ Hope you have a great Thanksgiving. Sweet Dishes, Jill

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