Twice Baked Potatoes

We LOVE Twice Baked Potatoes.  I have some shortcuts to make them easier to make for an everyday meal.  First of all I always make 7-10 potatoes at a time, which makes 14-20 servings.  They freeze really well, and then they just need to be pulled out of the freezer and re-baked to make them as yummy as the first time!

You need:

7-10 large russet potatoes
1/2 cup butter
3/4 cup milk
1 cup ranch dressing OR sour cream
9-12 pieces bacon, cooked and chopped into pieces
3 cups shredded chees
6-9 green onions sliced

Heat oven to 350.  Clean potatoes well.  Pierce the skin of each potato two to three times.  Bake the potatoes for about 90 minutes in the oven.  They are done when a fork slides easily into the middle of the potato without "stabbing" it.  Cook the bacon while the potatoes are baking.  Cut each potato in half lengthwise.  BE CAREFUL; THEY'RE HOT!!!!

Holding a half of the potato in a hot pad, use a spoon to scrape out the potato, leaving only the skin for a shell.  Scrape the potato into a large mixing bowl.

Spray a cookie sheet with cooking spray.  Put each shell on the cookie sheet as you scrape out the remaining potatoes.

Now, put the butter, milk, and sour cream or ranch into the potatoes and mix until blended.  Add the green onions and bacon.

Blend until just mixed.  Add in the cheese.  Blend well.

Using a large spoon, scoop the potato mixture into the potato shells.  They should be just overstuffed.  Sprinkle on some paprika for color, if desired. 

Bake at 350 until warmed through.  Serve nice and hot.

Helpful Hints:

1. You can cook the potatoes in the microwave, if you need a speedier version.  However, the potato skins won't be very crunchy.  You need to be very careful when scraping out the potato because the skin will tear easily.
2. To save time on bacon, I cook 2-3 pounds at a time.  Then I freeze it in a ziplock bag.  When I need some for a recipe, it's already there, cooked, and ready to use!
3. To freeze the potatoes, wrap each cooled potato in plastic wrap.  Put in a ziplock bag in a single layer.  Don't squish them.  Freeze.  To re-heat, remove from bag and plastic wrap.  Bake at 350 until warmed through.  Do not thaw first.  It takes about 45-60 min. to get them nice and hot.

Easy Au Gratin Potatoes

These are pure comfort food.  They pair well with just about anything.  They are pure love in your tummy.  You'll need:

5-8 cups leftover mashed potatoes OR Make Regular Old Mashed Potatoes to start
2-3 cups shredded cheese (use whatever you have on hand)

1 medium yellow onion

1-2 Tablespoons butter or olive oil
salt and pepper
nutmeg

Spray a 9 x 13 dish with cooking spray.  (If you have less mashed potatoes-5 cups or less-then use a smaller pan.)  Spread mashed potatoes evenly in the dish.

Peel and slice the onion.  In a small pan, heat butter/olive oil until it is hot.  Add the sliced onion.  Sprinkle the onion with salt and pepper and a bit of nutmeg.  Don't go crazy with the nutmeg, just a hint of it.  It brings out the sweetness of the onion very nicely.

Cook until the onion is all brown and delicious looking and smelling.

Spread the onion over the potatoes.  (Since my kids don't like onion, I only do this on half the potatoes.)  Sprinkle cheese over the potatoes and onions.

Bake until it is heated through and cheese is melted and bubbly. 

Regular Old Mashed Potatoes

Who doesn't love a big, creamy helping of mashed potatoes.  They just make your belly happy. To serve my family of 5, I use:

5 large Russet or Yukon Gold Potatoes
1/2 stick of butter
1/2-3/4 cup of milk

First, peel and cut the potatoes into large chunks.  I usually halve them length-wise, then cut them into quarters.  Rinse the potatoes of dirt and excess starch in a colander.

Put the potatoes in a large pot and cover them with water.  The water should be an inch or two over the top of the potatoes. 

Bring to a boil for abotu 20 minutes, or until tender.  To test for doneness, remove one potato piece from the water and stick a fork in the middle.  If it easily breaks apart, it is ready to mash.

Drain the potatoes and put in a bowl.  Add the butter and milk.  Mash to desired consistency. 

 I use a mixer, but you can use a hand masher, if that's how you roll.