September 22, 2012

Super Stuffed Baked Potatoes

My sweet daughter surprised me with these awesome potatoes the other day.  I had thrown them in the oven for a good hour and a half (they were huge).  I was weeding in the garden all day and covered in dirt, so she removed them from the oven and came up with this gourmet creation!  I think she was inspired from one of our Americas's Test Kitchen DVDs.  I know it's been quite some time since I've done these so she certainly didn't watch me make them!  :)   They were so good I had to whip some up a few days later.  It makes for a very delicious, yet simple and quick meal.

large Idaho baking potatoes (Russet)
canola oil
coarse (Kosher) salt
cooked bacon crumbles
sour cream

Preheat the oven to 350 degrees.  Scrub and rinse potatoes then dry well with a paper towel.  Rub skins well with canola oil and sprinkle entire potato with coarse salt.  Cut several steam vents in each potato and place on middle oven rack.  Bake until fork tender (ours were HUGE so they were in there a good 90 minutes).  Remove from oven and carefully cut through tops so you can scoop them out.  Using a spoon, remove most of the potato from skin and place in a bowl.  Coarsely mash with a fork and add desired amount of butter, salt, pepper, dill, whatever you like.   We tried to be a little healthy with these so we only added a tablespoon or two of butter for 6 or 7 huge potatoes.  You just need a little to moisten it up a bit and add to the flavor.  You can add milk too if you like.  After you crush them and add your mix-ins, just evenly stuff each potato and top with sour cream, bacon, broccoli or cheddar.  Great with chili!  Keep warm and enjoy!  :)

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