Thursday, May 17, 2012

Twice-Baked Potatoes

I bought five bakers - those are the larger Idaho potatoes used for baked potatoes.  I washed each potato off and put them in the oven in a large pyrex baking pan that I covered with aluminum foil.  Make sure to stab each potato first with a knife a couple of times, so they won't explode in the oven.

Bake for about two hours or until done like a baked potato - soft - at 350 degrees F.  When they're done baking take them out and let them cool a little while, so you can handle them without burning yourself.

When cooled, carefully slice each potato in have with cooking knife and scoop out the insides trying to get as much of it off the skins as you can.  You'll have to leave a bit of 'tater on the skin, so the skin won't rip.  Melt about 1/2 stick of butter in microwave, and ladle about two tbs. of melted butter into each potato skin.  Put all the potato insides in a large, mixing bowl and break it up with a large spoon, so that it's in very small pieces.  Then cook a package of bacon.  I like to use maple flavored smoked bacon.

When the bacon is cooked crispy, take it out of the pan and place it on a paper towel-covered plate to drain off grease.  Let cool, so you can handle it.  Meanwhile, I picked fresh chives from my garden - a handful - and washed them.  Then I chopped them into small pieces and stirred them into the potato insides that were in the bowl.

When the bacon was cool enough to handle, I minced it into small pieces and stirred it into the potato-chive mixture.  Stire all this together well, as I did.

Then, I spooned the mixture into the potato skins, which I had carefully lined up in the large baking pan. I placed the potatoes uncovered in the oven after I sprinkled them with plenty of grated cheese.  Just bake them at 350 degrees F until the cheese melts - 10-20 minutes.  Take them out, serve with sour cream on top, and yum!  Or, if you have a dairy intolerance, like myself, use I Can't Believe It's Not Butter melted in the skins and ranch dressing on top and leave off the cheese. :o)

My husband told me these are on the top 10 things I've ever made! :oD

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