I hope everyone had a fantastic 2012 and is looking forward to a stellar 2013! I have some new content ideas I’m excited to implement this year. Life with a toddler and a newborn doesn’t give me a lot of extra time, but I think I can still squeeze it all in.
This recipe started out as something an ex-boyfriend would make for parties. (Hey, I guess the relationship wasn’t all bad!) I showed him a few tricks to improve the texture and flavor. It’s undergone even more changes since, resulting in a more consistent end result. It’s still one of my favorite appetizers to serve, and I always get rave reviews. Bonus: If you manage to have any leftovers they reheat just fine in the microwave.
- 5 pounds baking potatoes, such as russet
- 3 tablespoons butter
- 8 ounces sour cream
- 1/4 cup milk
- 1/2 packet (2 tablespoons) taco seasoning mix
- 1/2 cup real bacon bits
- 1 cup shredded cheese
- Preheat oven to 425F.
- Scrub potatoes and prick all over with a fork. Bake directly on oven rack for 40 to 60 minutes, or until tender.
- Cut potatoes in half lengthwise. Scoop flesh out of potatoes into bowl, leaving skins about 1/4-inch thick.
- Add remaining ingredients and mash well. Spoon mixture into potato skins and arrange on baking sheet.
- Bake for 15 to 20 minutes, or until potato mixture begins to brown.
- Top with additional cheese and bake until cheese is melted, about 2 to 3 minutes more.
Potatoes can be baked and filled a day in advance. Cover with plastic wrap and refrigerate. Then uncover and continue with the second baking the next day.