Posted by: briellethefirst | January 24, 2011

Twice Baked Potatoes

Last night I met up with friends to celebrate one of our favourite mandolin players coming home for a bit. On of them ordered stuffed potato skins. I decided it looked good and maybe I should make some. Cat and Andrew liked it, Kenzie…not so much. I was sure she’d at least like it with the sauce! Oh, well. Here’s what I did.

Choose 5 medium potatoes. Scrub well. Dry and rub with butter. Poke them with a fork so they don’t split unpredictably in the oven. Bake at 4oo degrees until done. That will be about 45 minutes, when a fork goes in easily. Take a sheet pan with sides and spread 2 to 4 slices of bacon on it, or the whole package, since you can always use the rest in other things. Cook in the oven 10 to 15 minutes or until as done as you want them while baking the potatoes, no point in wasting the heat.

Take the potatoes out and let them cool enough to handle. While waiting chop 1/2 an onion and 1/2 a bell pepper. Saute these in olive oil, butter, or bacon fat. I used the bacon fat from the bacon I cooked with them. Grate some cheese, I used mild cheddar but Gouda, Swiss or many others would be yummy.

Slice the potatoes in half and scoop out the insides with a spoon. Mash them as much or as little as you like. Add 1/4 cup sour cream, the onions and bell peppers, crumpled bacon, 1/2 cup grated cheese and salt, pepper, garlic and paprika to taste. Mix well and stuff back into the shells. Sprinkle with more grated cheese and bake at 350 for another 10 minutes or so, until they’re heated through and the cheese melts.

For the sauce, take 2 oz softened cream cheese and mix with 3/4 cup sour cream. Add salt, pepper, garlic, paprika and Worcestershire sauce to taste. Serve in small bowls with the potatoes for dipping or just drizzle over the potatoes.

This is definitely not diet food but it is something you can cook with the kids and having the oven on this time of year warms up the kitchen nicely. Kenzie likes to grate cheese and stir whatever is in the pan and Andrew is good at mixing stiff stuff and poking the potatoes with a fork. Spearing butter on the potatoes is fun, too. All  the measurements are approximate and can be changed if you like as can the seasonings. Try making them with salsa, or chutney, or ham or tepenade or anything else you can dream up and serving them with appropriate  sauces.


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