Friday, September 7, 2012

Twice Baked Potatoes

Last night was my first night making twice baked potatoes. And it will not be the last!

You will need:
*Large russet potatoes. I used three because I was cooking for 3.
*Milk and/or cream
*Bacon bits & chives (optional)
*Cheddar Cheese

Step 1. Preheat oven to 425.
While the oven was preheating I scrubbed the potatoes and rubbed them with some olive oil and sea salt.
I put them directly on the top rack of the oven and let them back for 1 hour.

Step 2. Let the potatoes cool until you can handle them.
Bring the oven temp down to 350.
Slice the top third of the potato off (lengthwise.)
Using a spoon, scoop the filling of the potato into a large bowl.
Do this with the remaining potatoes.
Add milk, butter, salt, cheese and bacon bits and mash everything together a few times.
(Don't over do it. They will get gluey if you over mash.)

Step 3. Spoon the mixture back into the potato canoes and top with remaining shredded cheese and bacon bits. Place back into the oven for about 10 minutes, or until the cheese is melted.

You better believe I was digging into this thing the second they were done. There was no hope at getting a "finished product" photo. Woops. But you get the idea. These things could be a meal in itself! You could also try some bleu cheese crumbles or jalapenos instead. Enjoy!

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