Friday, March 28, 2008

Twiced Baked Potatoes

Potatoes, the all time greatest comfort food, the icing on the cake of any meal. Baking them twice, well they are twice as good! Let's get started.

One note here before we begin, normally when I make this dish, after the potatoes are baked, the potato is removed from the shell, dressed up a bit and then stuffed back into the shell. This particular time, I made it more of a twice baked casserole because the potatoes I found at the grocery store were very small in size. This dish came out just as wonderful. When you make this dish, stuff the shells or put it in a casserole dish...the choice is yours because it will knock your socks off any way you bake it.

Twice Baked Potatoes - Wash 4 large russet potatoes and bake in a 400 degree oven for 1 hour. Remove potatoes from oven, slice in half to coll a bit. In the meantime, cook 4 slices of bacon, remove bacon from pan and set aside. Lower heat of pan to medium - medium low and slowly saute 3 thinly sliced shallots for about 3 minutes. Remove potato from shell and add to pan and mash potatoes with the back of a spoon or with a potato masher and mix thoroughly with shallots. Remove pan from heat and blend in crumbled bacon, 1/2 cup sour cream, 3 tablespoons Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper. At this point either spoon potato mixture into the potato shells or into a medium size greased casserole dish. Top off with shredded cheddar cheese and bake at 350 degrees for 15 to 20 minutes. Let the potatoes cool for about 5 minutes, serve and all that left to do is say, "Come to mama!".

1 comment:

Greg C said...

I have had the restuffed variety but never ones like you did. I will give it a try.