This is the first time I'm posting a recipe that is entirely mine.
OK - John is interjecting and saying it's OURS. Which is very true - it has taken us years to perfect it, changing measurements and ingredients as we go. But we finally found the perfect combination and for years we've been enjoying this side dish with a variety of main dishes. I wouldn't recommend having them multiple times a week! They're not exactly the healthiest thing in the world. Enjoy!
This picture does not do them justice, by the way. I'll work on getting a better one.
John & Stephanie's Twice Baked Potatoes
Serves: 2 - 3 Preparation time: 15mins Cooking time: 1hr 50mins
I do a lot of estimating so bare with me.
- 2 large baking potatoes
- 1/4 cup (approx) heavy cream
- 1 bunch green onions
- 1 1/2 sticks salted butter (12 tablespoons)
- Four strips bacon (my favorite is the Whole Foods Black Forest bacon)
- 1 - 2 cups shredded chipotle cheddar cheese (best to get a whole block at the grocery store and shred it yourself for maximum flavor!)
- Pinch of salt
- Preheat your oven to 400 degrees. Poke holes in the baking potatoes and place in the oven for 1 hour and 20 minutes.
- After baking, cut the potatoes in half and scoop the potato out of the skins and into a mixing bowl. Place skins in a small baking dish close together to prepare for stuffing.
- Prior to mashing/mixing/stuffing, bring the oven temperature down to 350 degrees.
- Add light cream to the mixing bowl (eyeball it based on the amount of potato you have, you want it to be mashed but not completely smooth). Mash the potatoes, a little less than normal mashed potatoes.
- Cook the bacon until slightly crispy. Drain on paper towels and crumble/chop. Add to mixing bowl.
- Cut up the green onions into tiny pieces (discard white stalks) and saute about 1/2 cup (packed tight) in a small pan with 3/4 stick butter for approx. two minutes. Add remaining butter and green onions to the mixing bowl.
- Mix the potatoes, green onions, and bacon thoroughly until even. Add a pinch of salt to flavor.
- For each skin, put a layer of the potato mixture into the bottom, about 3/4 filled each.
- With the chipotle cheddar cheese, take a good handful (ok, I like a handful, some more health conscious people will probably want less) and create a layer of cheese on each skin. Remember: cheese melts down quite a bit, so don't scrimp!).
- Using the remaining potato mixture, cover the four skins. Not ALL of the cheese has to be hidden under the mixture, in fact the cheese that sticks out around the edges is a good thing on the final product.
- Cover each potato with a dusting of paprika.
- Melt the remaining 3/4 stick of butter and pour over the four potato halves in the baking dish.
- Put the baking dish into the oven for 25 - 30 minutes until reheated. Let stand outside of the oven for 5 minutes before serving.