I have never met a potato I did not like. Twice baked are even better than most. However, as you can see they are time consuming to make. One of my great friends, Debbie K, said to make a large batch and freeze what you are not using that day. It was a great idea and I have been doing it ever since. I like the combinations of the ingredients I’ve used, but there are hundreds of combos that you can use. Basically whatever you like. For example, if you don’t like goat cheese, use cream cheese. If you don’t have a shallot, use an onion and so forth. You get the picture. I generally just look in the refrigerator to see what’s there. Be creative and most of all have fun.
8 large baking potatoes
5 oz goat cheese, room temperature
1 stick butter, room temperature
1/2 cup sour cream
1 cup sharp cheddar cheese, More for topping at the end
2 teaspoons pepper
2 teaspoons salt
1 cup half & half
4 slices bacon, chopped
1/2 large shallot, finely minced
Preheat Oven to 375 degrees
Wash poataoes, poke a couple of holes in each one
Put on sheet pan and bake for about 1 hour (depending on size) or until soft
Let potatoes cool completely
Slice potatoes in half longways. Scoop out potato into a mixing bowl
Add goat cheese, butter,sour cream, cheddar cheese,salt, pepper. Mix together until blended and potatoes are consistency of thick mashed potatoes.
Add half & half and mix until creamy.
Add bacon & shallot and stir into mixture
Fill each Potato with mixture. At this point you can freeze what you are not going to use for that day.
When ready to use just thaw , add cheese on top and bake for 20-30 minutes
The ones you are using today , put on sheet pan and add some cheddar cheese on top. Bake for about 20 minutes until heated through and cheese is melted.