Twice Baked Potatoes
Make a batch of Twice Baked Potatoes and freeze half of them. There's something satisfying in knowing part of your meal is prepped and ready for the oven!
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Cooking tools:
- Oven
- Fork
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Grater
- Potato masher
- Spoon
- Microwave
- Aluminum foil
- Ziploc freezer bag
- Skillet
- Microplane
- Kitchen timer
- Pastry brush
- Spatula
- Plate
- Saucepan
- Dish
- Ramekin
- Kitchen towel
Ingredients
- 4 medium size Russet potatoes, scrubbed
- 1 tablespoon olive oil
- ½ teaspoon salt
- 4 tablespoons Cabot Salted Butter, melted
- ⅓ cup warm milk
- ½ cup Cabot Sour Cream
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon pepper
- Pinch cayenne pepper, optional
- 4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
- 5 strips bacon cooked and chopped, divided
- Chives and Cabot Sour Cream for garnish
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