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Resistant Starch Twice Baked Potatoes

Perfect as a side dish with a holiday meal, the potatoes can roast the day before to make them starch resistant. Twice Baked Potatoes pair well with ham, tenderloin or any kind of roast.
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Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Course Side Dish
Cuisine American

Equipment

  • 1 measuring cup
  • Measuring spoons
  • 1 1knife
  • 1 baking sheet
  • 1 medium spoon
  • 1 mixer and mixing bowl

Ingredients
  

  • 3 russet potatoes
  • 2 Tbsp. butter, softened
  • 1 lb. turkey bacon, cooked and crumbled
  • 1-1/2 cups cheddar cheese, shredded
  • 2 Tbsp. green onions, sliced
  • 1 tsp. salt
  • Dash of pepper
  • 1/2 cup chicken broth
  • 1/4 cup sour cream
  • 1/4 tsp. paprika

Instructions
 

  • On the day before preparation, roast the potatoes in the oven. Allow the potatoes to cool and store them in the refrigerator overnight.
  • On the day of preparation, remove the potatoes from the refrigerator and cut in half.
  • Scoop out the pulp of the potatoes into the bowl of a mixer, leaving a shell. Be careful not to scoop too close to the skin or the potato skins will tear.
  • To the potato pulp, add the broth, 1/2 cup cheddar cheese, butter, green onion, sour cream, salt and pepper.
  • Beat until smooth and creamy.
  • Spoon the potato mixture into the potato shells.
  • Top with the remaining cheese.
  • Bake at 350 degrees for about 20 minutes or until the cheese is melted.
  • Remove from the oven and sprinkle with smoked paprika as a garnish.