Wednesday, September 16, 2009

Twice Baked Potatoes

Need a change from regular baked potatoes? These are easy to make and taste fantastic.


  • 4 Medium baking potatoes (scrubbed clean)

  • 4 Strips bacon (chopped)

  • 2 Shallots (finely chopped)

  • 1/2 Cup milk

  • 2 Tbsp. butter

  • 3/4 Cup cheddar cheese (shredded)

  • 2 Tbsp. parsley (chopped)

  • Salt and pepper to taste

Preheat the oven to 350 F . Prick the potato skins all over with a fork. Bake in the oven for about 45–50 minutes, until tender. A trick to firmer skins, just before placing them in the oven, coat the potatoes with a light layer of olive oil.

Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes. Add the shallots and cook until they soften, about 1 minute more.

Cut the cooked potatoes in half, horizontally. Using a spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out skins and place in a lightly oiled baking dish.

Mash the potato with a potato masher. Add the milk and butter, and beat until smooth. Stir in the Cheddar and bacon mixture along with the parsley. Season with salt and pepper.

Spoon the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top.

Serve hot with extra chopped parsley or extra cheese sprinkled on top, if desired.

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