Since Bri loves potatoes, I'm always looking for a new way to make them. While twice baked potatoes take a little more time and effort, it's definitely worth it. My aunt Pat always makes these and they are delicious. You can add sour cream and chives to the top if you wish, but these potatoes are perfect just as they are.
Ingredients:
5 medium baking potatoes
2 tbl. butter or margarine
1/2 cup each cheddar and colby cheese
1/2 jar of Hormel Bacon Bits or 1/2 crumbled bacon
1 tbl. mayonaise
milk
salt and pepper to taste
Wash and dry potatoes. Pierce holes in potatoes and bake in a preheated oven at 450 for an hour. Don't wrap potatoes - put them on rack in oven. Let cool for 15 minutes. Cut a length wise slice from the top of each potatoes. Discard skin from slice. Scoop out the insides and mash. Add butter and mayo. Beat in enough milk to make a stiff consistency. Add cheese, saving a little for the topping, and bacon. Salt and pepper to taste.
Spoon mashed mixture into potato shells. Place in a baking dish. Bake in a 425 oven for 20-25 minutes or till lightly browned. Place cheese on top of potatoes, sprinkle with paprika. Bake 2-3 minutes longer or just until cheese melts.
**Please note in the picture above, I left the potatoes in too long at the end so the cheese browned. I was at cooking club, there was wine and an appetizer. What potatoes?
4 comments:
Those look fantastic! I know that Cesar would love those! Anything with cheese and bacon is a winner in our house! I'll have to keep this recipe an stun him one night with my culinary skills.
I agree - anything with bacon and cheese is devine. I'd venture to say most people will like these potatoes. Let me know if you like them!
Any idea why sometimes baked potatoes are wrapped in foil and sometimes they are not? What is it that the foil achieves? Just a thought as your recipe requires no wrapping.
I say don't wrap it because you want the outside skin to get almost hard so when you are scooping out the potato you don't rip the skin. If you wrap, the skin becomes softer, which if you are serving a baked potatoes wouldn't be bad, but for this, the harder the skin the better. If not, the potatoes will be a bitch to scoop out. Does that make sense?
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