Potatoes are a staple in many kitchens but sometimes they can be bland and boring. I know I often make mashed potatoes or baked potatoes to serve as a starch to a meal. However, making twice baked potatoes combines the creaminess of mashed potatoes with the presentation of baked potatoes. My friend Rich prepared the following recipe which is a great way to experiment with other ingredients in the future.
- You can prepare the recipe as is or incorporate other ingredients such as leftover vegetables - mushrooms, broccoli, tomatoes, etc.
- If you don't have Parmesan cheese, try a different one like shredded cheddar, creamy goat cheese, crumbled feta, etc - so many endless and delicious options!
- If you like spices or herbs, mix in a bit of various spices or herbs you have on hand for a new twist on flavor.
- You can even substitute the bacon with ham, pepperoni or make it meatless altogether.
4 large baking potatoes
8 slices bacon1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Parmesan cheese, divided
1 teaspoon fresh thyme
1 teaspoon fresh chives
Preheat oven to 425 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, the thyme and chives. Mix by hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, crumbled bacon and bake for another 15 minutes.
1 teaspoon fresh chives
Preheat oven to 425 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, the thyme and chives. Mix by hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, crumbled bacon and bake for another 15 minutes.
You and I had the same idea this week. My hubby would have loved your recipe, he was looking for the bacon. :)
ReplyDeleteI never thought to use thyme or any herbs on potatoes! What a great idea! :)
ReplyDeleteThese look wonderful! I made them all the time, but you really inspire me to make mine more beautiful.
ReplyDeleteI used to make these all the time back in the day, but haven't for a really long time. You've given me good reason to go back and make them again.
ReplyDeleteYum! These have all my favorite ingredients on them-I can't wait to make them at home. I'll never have to stick to ordering them in a restaurant again!
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ReplyDeleteIf I wanted to add these to my list of freezer meals, would I freeze them after spooning the mixture back in instead of baking for the second time? Also, how would you prepare after removing from the freezer?
ReplyDeleteHi Kim! For freezer meals, prepare this as directed and do not bake (which is the last step). Wrap in foil and freeze. When you're ready to make them, take them out frozen, preheat the oven to 425 degrees and bake from frozen on a baking sheet uncovered for 20-30 minutes until warmed through and cheese is melted. Hope this helps!
ReplyDelete