Home > Overstuffed Twice-Baked Potatoes

Overstuffed Twice-Baked Potatoes

Yield: 4
INGREDIENTS	OUNCES	STANDARD
Russet potatoes – 5, 1-pound potatoes		5 lbs
Cooking oil	2	4 Tbsp
DFA Speed Scratch Potato Base	12	1 1/2 cups
Bacon – diced, rendered crispy	4	1/2 cup
Onions – green, thinly sliced	.4	2 Tbsp
Sharp cheddar cheese – shredded	8	2 cups

Preheat oven to 400 degrees. Line a baking sheet tray with parchment paper.
Rub potatoes with cooking oil, place on sheet tray and bake until fork-tender, about 1 hour. Allow to rest until cool enough to handle.
Peel one potato completely and place pulp into a large bowl. Cut the top quarter of remaining potatoes and scoop the pulp, leaving a 1/4-inch layer of pulp on the skin. Combine pulp in the large bowl with pulp from first potato. Return the empty potato shells to the sheet tray.
Mash the potato pulp as desired (mixer, ricer, masher, etc.) add DFA Speed Scratch Potato Base, bacon, green onions and half the cheddar cheese. Mix until the mash is smooth.
Spoon the mashed potato mixture back into the potato shells and top with remaining cheddar cheese.
Return potatoes to oven and bake until cheese is melted and potatoes are fully reheated, about 15-20 minutes. Serve immediately or hold for service.