I've been wanting to make some twice baked potatoes for a while but just didn't think I had a good enough reason to. I offered to bring supper to my SIL Bev and her family tonight (they have a sweet new baby girl) and thought this would be a good reason to try these out. I have only made these (or a version of) once before and that was years ago so I also needed a refresher.☺ They are super easy, and would be great to make ahead of time if you are having a crowd and want to avoid last minute hassles.
7 large Russet baking potatoes
Wash, pat dry, rub with Olive Oil, prick with a fork and place on a parchment lined baking sheet. Bake @ 400° uncovered for 1 hour. Remove from oven and allow to cool slightly. Cut a thin slice off the top with a SHARP knife.
With a grapefruit spoon, scoop out the pulp, leaving a thin layer against the skin.
Place into a large bowl and add:
6 Tablespoons butter
6 oz. cream cheese
With a fork mash these 3 together then add:
½ cup, (scant), milk*
2 Tablespoons Ranch dressing mix*
1½ teaspoons salt
Freshly ground black pepper
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon fresh chives, finely snipped
Mix, then add:
6 oz. CoJack cheese, shredded
2 oz. fried, crumbled bacon
* I used evaporated milk because I had some in the fridge that needed to be used but regular milk would work great, and I had the bulk ranch mix on hand so that is what I used.
Mix well. Spoon back into shells.
Bake @ 350° until heated through then sprinkle a bit more cheese, bacon bits and chives over the top for a garnish and pop it back into the oven till the cheese is melted. I had put mine into the refrigerator for several hours before the last baking so I baked them between 30-45 minutes.
In her thank you text Bev described it as a yummy, yummy supper.☺ Made me happy!