Double Decker Baked Potatoes
Potatoes are versatile vegetables, but sometimes you get stuck in preparing the same types of dishes from mashed to baked. This double decker baked potatoes recipe is a unique take on the baked potato. If you are looking for different ways to cook potatoes, this dish should be in the ballpark of what everyone enjoys, but be different enough that people won’t get tired of them quickly. This delicious potato recipe involves baking the potatoes until tender first; these could be prepared inadvance of a dinner party and rewarmed before dinner.
Russet potatoes are used for this baked potato recipe because they are large, which means that there will be plenty of space to fill with the creamy potato mixture. Additionally, russets are a starchy potato, which means that they produce a drier, fluffier texture than waxy potatoes. Potato nutrients include significant amounts of vitamin C and potassium, so you can feel good about eating these even while enjoying their decadence.
This is a printable recipe
4 medium russet potatoes
1/2 cup milk or cream
1 Tablespoon butter
salt and pepper to taste
3/4 cup cheddar cheese, grated
1 package of lean bacon
Preheat the oven to 400°F.
Scrub the potatoes with a vegetable brush, cut away any black bits. Spear the potatoes with a knife.
Bake for 45 minutes or until done.
To test, poke a small sharp knife into the potato.
If it goes in easy, it is done.
Remove the potatoes from the oven and let them cool for 5 to 10 minutes.
To assemble, slice the potato down the middle lengthwise.
Use a spoon to scoop out the potato leaving 1/4 inch of potato still in the skin.
Put the potato flesh into a small mixing bowl.
Add butter and milk and use an electric mixer to beat until the potato stuffing is a creamy texture.
Season with salt and pepper to taste.
Turn oven down to 375°F.
Place the prepared potato halves onto a baking sheet lined with parchment paper and sprinkle with remaining cheese.
Bake for 10-15 minutes or until heated through.
Serve with your choice of bacon bits, sour cream and green onions.
While the potatoes are baking, prepare the bacon bits.
Slice the bacon strips into 1/4 inch pieces and in a large frying pan, cook until the bacon is crispy.
Remove the bacon from the frying pan onto a plate lined with paper towels that will absorb the bacon fat.
Love this recipe? Check out more recipes in Grandmother's Big Bundle of Recipes where you get all 12 of Grandmother's ebooks giving you 1000 recipes plus other valuable kitchen information for ONLY $24 (regular $120). You save 80%!
Nutrition Facts for: Double Decker Baked Potatoes From Grandmother's Kitchen
Ingredients: Russet potatoes, milk, butter, salt, pepper, cheddar cheese, bacon.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated to make 4 servings.* Per Serving:Calories 887, Calories from Fat 523, Total Fat 58.1g 89%, Saturated Fat 22.3g 112%, Cholesterol 157mg 52%, Sodium 3090mg 129%, Potassium 1550mg 44%, Carbohydrates 37.0g 12%, Dietary Fiber 5.2g 21%, Sugars 3.9g, Protein 51.9g, Vitamin A 7%, Vitamin C 70%, Calcium 22%, Iron 17%
Learn MORE at Grandmother's Kitchen
To help with slow website load, we have put all photos for this article here: View photo gallery.