Cattlemen’s Club Twice-Baked Potatoes
Cook Time: 1 hour 20 minutes
Prep Time: 0 minutes (not included)
Total Time: 1 hour 20 minutes
Recipe Category: Potato
Keywords: Vegetable, < 4 Hours
Description
Indulge in a hearty, comforting dish with these Cattlemen’s Club Twice-Baked Potatoes, a favorite from the cookbook More Kitchen Keepsakes. While traditionally a side dish for steak, we often make these potatoes the star of our meal, serving them alongside a fresh tossed salad for a satisfying dinner. The prep time is not included, but rest assured, the end result is a deliciously creamy and cheesy delight that will leave everyone at the table raving. 🌟
Ingredients
- 5 large potatoes
- 1/3 cup half-and-half
- 1 cup sour cream
- 3 green onions, finely chopped
- 4 tablespoons chives, chopped
- 1/2 cup bacon, crumbled
- 1/2 cup fresh parsley, chopped
- 1 1/2 to 3 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 egg
- 1/3 cup butter, melted
- 1 cup finely chopped mushrooms
- Additional shredded cheddar cheese for topping
Instructions
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Bake the Potatoes: Begin by baking the potatoes at 350°F (175°C) for about 1 hour or until they are tender when pierced with a fork. This step ensures that the potatoes are soft enough to scoop out the flesh without difficulty. 🥔
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Prepare the Potatoes: Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the flesh from each potato half, making sure to leave the skins intact. Place the scooped-out potato flesh in a large mixing bowl. 💧
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Mash the Potatoes: Using an electric mixer, mash the potato flesh until it is smooth. Gradually add in the half-and-half while continuing to beat the mixture, creating a creamy and smooth texture. 🥄
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Mix the Ingredients: Add the sour cream, chopped green onions, chives, crumbled bacon, fresh parsley, 1 1/2 cups of shredded cheddar cheese (reserve some for topping), salt, pepper, garlic powder, egg, melted butter, and finely chopped mushrooms to the mashed potatoes. Mix everything together until well combined. The mixture will be somewhat softer than traditional mashed potatoes. 🌿
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Fill the Potato Shells: Spoon the creamy potato mixture back into the potato skins, mounding it slightly. Arrange the filled potato halves on a baking sheet lined with parchment paper or a lightly greased cookie sheet. 🍴
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Top with Cheese: Sprinkle additional shredded cheddar cheese on top of each filled potato half. This will melt and become wonderfully gooey during the second bake. 🧀
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Bake Again: Place the cookie sheet with the filled potatoes in the oven and bake at 350°F (175°C) for an additional 20 minutes. The potatoes are done when the tops are golden and the cheese is bubbly and melted. 🎉
These twice-baked potatoes are the perfect blend of creamy, cheesy, and savory, making them an irresistible main course or a delectable side dish. Enjoy them fresh from the oven for the ultimate comfort food experience! 🍽️
