Wednesday, April 26, 2017
TWICE BAKED STUFFED POTATOES
Who doesn't love twice baked potatoes with cheese and pancetta or bacon? My son and daughter love these at Christmas with a prime rib roast and Yorkshire Pudding. I served these with steaks on the grill and a big green salad. Choose medium size potatoes, because these are whole potatoes with the tops cut off instead of large potatoes, cut in half.
6 medium size baking potatoes
6 slices bacon or thin slices pancetta, diced
1 cup crumbled gorgonzola or grated sharp cheddar cheese
1 cup sour cream or plain Greek yogurt
6 T unsalted butter
6 scallions, chopped
Sea salt and finely ground black pepper
Chives, for garnish, optional
Preheat oven to 375 degrees F.
Scrub potatoes with a brush under cold running water.
Dry potatoes with paper towels and brush with a little avocado oil
Place potatoes on a baking sheet and bake in oven for 45 minutes.
Meanwhile, cook bacon in a skillet until crisp.
Remove bacon with a slotted spoon to a bowl and set aside.
Let potatoes cool for 15 minutes then place potatoes on a cutting board and cut a horizontal slice off the top of each potato.
Scoop out the flesh and place in a bowl.
Mash with a potato masher then add the bacon, cheese, sour cream or yogurt, butter, and scallions.
Season to taste with salt and pepper.
Spoon back into the potato skins and bake in oven until golden brown, about 15 minutes.
Garnish with a few chives, if desired.