Twice baked potatoes = twice as delicious

June 2, 2010 at 6:13 pm 1 comment

Sadly, there are no beautiful pictures of these scrumptious potatoes to accompany this post. We, uh, ate all of the potatoes before it occurred to me. But, the recipe is so good that I am not letting that keep me from sharing this with you. This takes awhile, but very little hands on time – it’s a good meal for the weekend.

Serves: 4 as main dish, 8 as snack/side dish

What you will need:

4 large potatoes

6 slices of bacon

2 sprigs green onions

2 sprigs chives

2 ounces cream cheese

3 tablespoons milk

2/3 cup sharp cheddar cheese

1 tablespoon butter

1 tablespoon olive oil

1.5 tsp garlic powder

1.5 tsp salt

1 tsp black pepper

8 cilantro leaves (or basil or whatever fresh herbs you have in your garden)

1. Preheat oven to 425 degrees

2. Scrub potatoes under cold water. Dry.

3. Put potatoes in bowl with 1 tbsp olive oil. Brush or roll potatoes so that they are all covered with thin covering of olive oil. Sprinkle 1.5 tsp of salt total on 4 potatoes.

4. Place potatoes on upper oven rack, directly on rack (no pan). Place pan on lower oven rack to catch any drippings. Bake potatoes for about 45 minutes.

5. While potatoes are baking, chop 5 slices of bacon, green onions, cilantro and chives. Throw into bowl. Into same bowl, add garlic, pepper, cream cheese, milk, and 1/2 cup of cheddar cheese. Whip together thoroughly.

6. Remove potatoes and place in greased roasting pan. Carefully cut potatoes in half lengthwise so that the large, flat portions of the potato are on the pan. Using a large spoon, gently remove the insides of the potato, leaving the skin in tact. Put potato innards in with the cheese/herb/bacon mixture. Whip together again as you would mashed potatoes. If mixture is to dry, add a bit more milk.

7. Spoon cheese/herb/bacon/potato mixture back into potato skins until slightly overflowing. Top with remaining cheese. Chop remaining slice of bacon and sprinkle on top of potatoes.

8. Place pan in oven, cook at 375 degrees for 10 minutes, or until cheese is sufficiently bubbly and bacon is crisp.

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Entry filed under: cooking, Food, recipe. Tags: , , , , , , , .

A peek into the garden, again A quarter of a century flown by

1 Comment Add your own

  • 1. Svetlina  |  June 3, 2010 at 6:57 am

    Sounds delicious! I adore baked potatoes but I`ve never put something in them. Somebody`s going to cook tonight…. 🙂

    Reply

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About me

My name is Mallory Murray and I have a love of all things oldfashioned. I'm a modern day feminist who also adores Martha Stewart. Read on for my sewing, crochet, cooking, gardening, quilting and crafting projects. I am the chief officer of marketing and design at Northwest Missouri State University, so expect the occasional random post about marketing/universities/design. I dream of a hobby farm with baby doll sheep, a sheep dog, a small flock of chickens, and other animals to be announced. I'm also a Pitt State grad, football lover, HGTV addict and obsessed with the color aqua.

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