To me these represent the perfect side dish for roast beef tri-tip. They are easily prepared ahead of time too. This recipe can be adjusted in numerous ways, use turkey bacon, change the cheese, use Greek yogurt. I get requests for these at every potluck. Be sure and read the tips and tricks so that you get the very best results.
Ingredients
2 lbs potatoes, starchy variety are optimal, Russet
1 onion, small diced
1 12 oz pkg bacon
vegetable spray
tt garlic powder
tt salt and powder
1 1/2 to 2 cups cheddar cheese, grated
1/4 cup Parmesan cheese, shredded, (optional)
1/3 cup Boursin cheese, garlic and herb or flavoured cream cheese
tt Lawry's seasoning
2 tsp garlic powder
2-3 tsp dried herbs, thyme, basil, etc
3-4 scallions, small diced
1/2 cup sour cream or Greek yogurt
fresh herbs of your choice, basil, thyme, etc
Instructions
Please read Susie's Tips and Tricks below
1. Preheat oven to 400F. Scrub potatoes and poke with a fork in a few places, then bake until tender on the racks; approximately 45 mins to 1 hour (depending on size).
2. Cook bacon according to package. You want a result that has some crispness. Roughly chop and set aside. Now saute onion and let soften in the bacon fat. Place chopped bacon and onions, along with the fat in a medium sized bowl. Set aside.
3. Once the potatoes are baked completely, remove and let sit for 10 minutes. They will be very hot; and the starch will settle so they are easier to slice in half.
4. To make your twice-baked potatoes easy to fill, let the potatoes naturally rest on the counter. Cut the potatoes with a serrated knife in half, parallel to the counter. This way the potato halves will each rest naturally on their backs, like a turtle.
5. Using a small cookie scoop remove the potato filling and place in the bacon/onion bowl.
6. Preheat oven to 400F. Set each of the potato shells on a rimmed baking sheet. Lightly spray some vegetable spray in the shells. Then gently sprinkle with garlic powder, salt and pepper. Place potato shells in oven to let the shells get a bit crispy. Now set aside.
7. If your potatoes have cooled down considerably, place in a microwave-safe bowl and heat up. Using a potato masher break up the scoop-balls you created. This allows the starch to easily incorporate the following additions: scallions, herbs-fresh or dried, Lawry's seasoning, black pepper.
Add cheddar cheese, and herb and garlic cheese, and sour cream. Don't over-mix; you don't want the cheese and sour cream to melt in; you want pockets of the ingredients. Gently blend in.
8. Preheat oven to 350F. Now use a medium cookie scoop to fill each half. Fill until all shells have some mashed potatoes, if there is any excess go back and add more to some. Sprinkle with a bit of cheddar if desired.
Set in fridge if serving later or the next day. Otherwise, place in the 350F oven for 25 minutes and until heated thoroughly. You may add extra cheddar on top during the last 5 minutes.
Cover and place in fridge if serving later or the next day and proceed as above.
Susie's Tips and Tricks
How many potatoes to do? I generally choose one potato person (2 halves) and then add one additional in case one potato tears and the skin rips.
Do not wrap potatoes in aluminum foil, that would steam your potatoes and change the texture.
To determine doneness of the potatoes, poke with a knife. It should easily pierce the vegetable without resistance. Alternatively, you can use a thermometer and look for 210F
Use an oven mitt to hold the hot potato and slice. A serrated knife cuts potatoes easier than a paring knife.
Potatoes are a food borne risk. Yes, they are, in fact they are culprit in that summer potato salad, not the mayonnaise. Be sure and store your completed potatoes in the fridge, NOT the counter.
Green tint on potatoes is a result of excessive exposure to sunlight and the production of chlorophyll. In large amounts this alkaloid compound called solanine is toxic. This portion will taste bitter. You would have to eat more than one potato to feel ill from its effects.
I have used both kinds of potatoes; waxy and starchy. I have a slight preference for starchy Idahoan, but honestly, you can make it with Yukon Gold.
I have used blue cheese, Asiago, turkey bacon instead of traditional, use dried herbs if you don't have fresh.
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