“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”
― A.A. Milne (Author of Winnie the Pooh)
Hear, hear, Mr. Milne.
Potatoes are a staple in many households for being both inexpensive and filling, and our household is no exception. The thing is though, I get bored easily when it comes to food, so having mashed potatoes day in and day out can get a little tedious. Don’t hear me saying I dislike mashed potatoes; I enjoy them immensely, I just also crave a little variety now and then, and these twice baked potatoes fit the bill.
They are cheesy, bacony, and taste great dipped in blue cheese. What’s not to love?
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Twice Baked Potatoes
Serves 3-5
Prep Time: 30 minutes
Cooking Time: 1 hour + 15 minutes
Total Time: 1 hour, 45 minutes
4 medium small potatoes
2 TB melted salted butter
1/3 cup sour cream
1/2 tsp salt
1/2 tsp pepper
1 cup cheddar cheese
2 green onions, green tops only
2-3 slices of bacon
Preheat oven to 400F. Wash the potatoes and pat dry, then slice in half lengthwise. Wrap each of the four potatoes in aluminum foil and bake in the preheated oven until they are soft, about an hour. While they are baking, fry the bacon until crispy and allow it to cool until you can handle it enough to crumble it. While your bacon cools, chop your green onion tops and set aside. When the potatoes are done, use a spoon to remove about 75% of the cooked potato from each of the 8 halves to a small bowl, leaving a shell of skin with a thin layer of potato. To the potato innards add the butter, sour cream, salt, and pepper and mix. You can make the mixture as smooth or textured as you want it. I like mine a little chunky. Refill the empty shells with the potato mixture and arrange them on a baking sheet. Sprinkle the cheese evenly over the potatoes, then sprinkle the crumbled bacon and the green onions. Bake at 350F until the cheese is melted, about 10-12 minutes. Serve with sour cream, ranch, or blue cheese for dipping.
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