Happy Tuesday foodies! I hope you all are having a fabulous day. I cannot seem to shake whatever it is that my body is fighting. I don’t think I’m sick, which is scary. I just feel unmotivated and weak.
Last night I made some chili from the leftover Smoked Brisket; you’ll see that recipe tomorrow! Today I have something a little bit different. When we smoked the brisket on Sunday I knew I needed to step up my side dish game just a bit. I also knew I had to make a potato dish. I happened upon this great recipe for Twice Baked Potatoes and decided to give the recipe a try. It turned out fabulous. So today, I have Bacon Cheese Twice Baked Potatoes.
Serving Size: 1 potato
Fat: 18.7 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 18.5 g
Recipe Adapted from Sunny Anderson
- 4 russet potatoes
- ½ tablespoon vegetable oil
- salt and pepper
- ½ tablespoon garlic powder
- ½ teaspoon onion powder
- 6 ounces cheddar cheese, shredded
- ½ cup to 1 cup heavy cream, warmed
- 4 strips cooked bacon, crumbled
- Preheat oven to 400 degrees F
- Prick each potato all over several times with a fork
- Rub the oil on the potatoes and sprinkle with salt and pepper
- Place the prepared potatoes on a baking sheet and bake until the potatoes are fork tender, about 60 minutes
- Allow to cool before you handle
- Lower the oven to 375 degrees F
- Meanwhile, in a large bowl, combine the garlic, onion powder and 5 ounces cheese
- Slice a ¼ inch lid off of each potato lengthwise
- Using a spoon, scoop out the insides and leave about 1/8th inch thick rim around the inside of the potato halves to keep them sturdy
- To make things easier, slide a butter knife around the edges of the inside before scooping
- Place the hollowed potatoes back on the baking sheet
- Mash the potato flesh in a small bowl and then add to the bowl with the other ingredients
- Mash together and slowly stir in the heavy cream
- Taste and season with salt and pepper, if needed
- Add the crumbled bacon and incorporate thoroughly
- Scoop the mixture back into the empty potato skins, sprinkle with remaining cheese evenly over the tops and return the potatoes to the oven to bake until the tops are golden brown, about 20 to 25 minutes
- Remove and enjoy!
One of the key elements to making this dish work is making sure the potatoes are cooked thoroughly the first time around. If 60 minutes does not make the flesh of your potato fork tender, keep it in the oven a bit longer. It makes life a lot easier!
I hope you give these a try!
Until Next Time,