The grocery store had large bags of Russet potatoes on sale, so we bought a couple and used the largest out of the bags to make twice baked potatoes. I like to keep them in my freezer for a quick, weeknight side dish.
For the ones we were having with dinner, I placed them on the grill and let them warm up in the hickory smoke goodness as the chicken finished cooking for about 20 minutes. After ten minutes, I added the cheese. I choose provolone as it really becomes delicious when you add smoke to it.
Twice Baked Potatoes
12 large potatoes
1 1/2 sticks butter (12 tablespoons)
1/2 cup milk
salt and pepper to taste
2 cups sharp cheddar cheese or other melting cheese
Preheat oven to 350 degrees F. Wash potatoes, pat dry and coat with vegetable oil.
Bake potatoes until done, about 1 hour. Remove from oven and allow to cool slightly, just enough to handle. Cut potatoes in half and scoop out interiors. Leave enough potato in the shell for it to retain its shape. Mash together potato interiors with butter and milk. Add a light amount of salt and pepper. Refill potato skins with mashed potato. Sprinkle tops with cheese.
If you’re making the potatoes to eat immediately (ie not to freeze), replace some of the butter with sour cream. Feel free to add bacon bits and even some cheese into the mash before filling the skins.
Bake the refilled potatoes at 350 degrees for about 15 minutes.
From frozen: Bake the potatoes straight from the freezer at 350 degrees for 30 minutes.