Sinful Twice Baked Potatoes

Who ever dreamed up the idea of a twice baked potato is a total genius…my hero.  Baked potatoes are good enough as is, slathered in butter of course, but add in all sorts of cheese, cream and bacon and I’ve just died and gone to heaven.  We were in the mood for meatloaf and decided that a creamy potato would be the perfect side dish, so we kind of threw this together with what we had in the fridge/pantry.  If you have truffle oil lying around, totally drizzle some on top before serving…it kicks these spuds up several notches to absolutely sinfully delicious!

You will need:
5 large russet potatoes
½ cup Gruyère cheese, shredded
½ cup provolone cheese, shredded
2 tablespoons mascarpone cheese
¼ cup half & half
¼ cup broth
3 tablespoons butter
salt & pepper
*optional – 3 tablespoons crispy bacon bits & truffle oil for drizzling

Bake the potatoes at 350° for 1 hr to 1 hour + 15 minutes.  This step can be done several hours to a day ahead of time, or you can use leftover baked potatoes.

Once cooled a bit, or just using oven mits, cut each potato in half length-wise.  Scoop out potato into a bowl and set aside 7-8 skins.  Mash the potatoes with a wooden spoon or masher (no blender).  Add in cheese to melt, then butter.  Add in mascarpone, half & half and broth.  Mix well to combine.  Adjust to the consistency you wish.  Thinning out with the broth is better for your arteries, but meh, cream is better…Season with salt & pepper.  Scoop mixture into skins and set on a baking sheet covered in foil.  Top with remaining shredded cheese and possibly some pre-cooked bacon.

Cook potatoes in a 400° oven for about 20 minutes.  Broil for the last 2 minutes or so to crisp up the tops.  Take out of the oven and drizzle with truffle oil.

Serves: 4 to 6 with some leftover
Time: 20 minutes of assembly once potatoes are cooked + 20 min baking time
From: Cheater Bites original

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