Friday, January 29, 2010
Twice Baked Potatoes are Twice as Delicious!
This was quite possibly the highlight of my steakhouse dinner last weekend...well the best out of what I made, the girls always bring wonderful additions to every meal. For dinner I made rib eye steaks, roasted broccoli (which I totally forgot about and burned to the point that it was inedible), Rocco Dispirito's Faux Onion Rings, Caesar Salad from Stacey Snacks (which I forgot to take a picture of) and these incredibly delicious Twice Baked Potatoes.
Adapted from recipe by Emerill Lagasse
The orignal recipe can be found here at the website for Food and Wine magazine.
3 - 1 lb Idaho baking potatoes
salt and pepper
4 ounces of bacon, chopped
2 cups shredded shard cheddar cheese (you may not use it all)
about 1/4 cup milk (or more depending on consistency you desire)
2-3 scallions, chopped, green part only
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper.
3. While potatoes are cooking, cook bacon until crisp and drain on paper towels.
4. Cut the top quarter from each potato and scoop the pulp from the potatoes and place in a bowl. Be sure to leave 1/4 inch layer of pulp on the skin so you have a shell to hold the potato together. If you'd like, peel away the skin from the top quarter of the potato and add it the bowl with potato pulp. I see no reason to waste that. If there is a piece that seems a little hard just take that piece off. Return potato shells to the baking sheet.
Note - The recipe can be prepared ahead through step 2 and refrigerated for up to 1 day.