Home Cooked Thoughts

I searched the internet for a yummy recipe for twice-baked potatoes and I came up with a medley of recipes to form the following.  My version is based primarily on what I had in the kitchen coupled with David & my particular preferences for potato pairings.  I also opted to keep one potato as one serving instead of cutting the potatoes in half for two servings … it should be noted that I used smaller potatoes as well.  They look so yummy, don’t they?!

You will need:

2 baking potatoes – size matters only when considering your serving size … as you can see from the picture, the potatoes I chose were smaller (pictured on a tea plate)

olive oil

kosher salt

1/4 – 1/2 c. sour cream

1/2 – 1 c. shredded cheese (I used colby jack because it was in my firdge, but this would be awesome with cheddar!) – reserving some for topping

1/2 t. garlic powder

salt & pepper

bacon – 4 slices, cooked & crumbled

chives (I didn’t have any but I wish I had!)

Preheat oven to 350 degrees.  Rub potatoes with oil and sprinkle with salt.  Bake for 1 hour.

Allow potatoes to cool enough to handle, cut 1 inch slit the length of top of potato and remove pulp into small mixing bowl.  Leave enough of the pulp intact to support the potato … you don’t want a floppy potato that will fall over in the oven, or on the plate.

Mix pulp, sour cream, shredded cheese, bacon (reserving some for topping), and seasonings until well blended.  Scoop mixture into potatoes … it’ll mound up over the potato … that’s a good thing.  Now top with the rest of all the yummy stuff.  These can either sit until your other dinner items are ready or they can go right in the oven now.

Bake for 15 – 20 minutes at 350, or until heated through.  Enjoy!