Double Baked Stuffed Potato
Nov 19th, 2007 | By Peter Minakis | Category: Potato
I was encouraged to post my recipe for my “double baked, stuffed potato”. I know, it’s sounds like a mouthful and it is!
Over at The Great Big Vegetable Challenge there’s a “Pimp My Potato” challenge and I thought it would be apt for me to “throw my spud” into the ring.
What I have done here is bake a russet potato, scoop out the meat of the spud, mix it with some tasty ingredients and the broil it.
Eating such a potato is not part of an everyday diet plan but it’s worth making to treat yourself and guests to every so often.
For reasons of convenience, I zap my potatoes in a microwave. Most microwaves have a “baked potato” function or instructions on baking a potato using the microwave. Try it, the microwave can be your friend.
Double Baked Stuffed Potato (for four)
4 large Russet or baking potatoes
4 strips of bacon
4 scallions, finely chopped
1 cup of old cheddar, grated
unsalted butter or olive oil
salt and pepper to taste
sour cream for garnish
- Rinse and scrub the skins of your potatoes. Using a fork, poke both sides of your potatoes a couple of times to allow steam to escape. Allow approx. 6 minutes for each potato to bake (in this case 24 minutes) in your microwave. Take the potatoes out allow them to cool a bit for handling.
- Bake, fry or microwave your bacon strips until crispy. Blot them on some paper towels to remove excess grease. Coarsely chop your bacon and reserve.
- Take your now cooled potatoes and cut them in half. Using a spoon, carefully spoon out the meat of the potato (without piercing the skin) and place in a large bowl.
- Add your butter (or olive oil), bacon, scallions, cheese and mix well while smashing the potatoes. Adjust seasoning with salt & pepper.
- Spoon your potato mixture back into the skins of the of the potatoes. Top each potato with more grated cheese.
- Place all your potatoes onto a rack and place under the broiler for 5 minutes or until the tops are golden brown.
- Serve with a dollop of sour cream.
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© 2007, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
i love “twice baked” potatos…stuffed potatos…any potato…
this looks so good… im starving!
Peter these look yummy! I’ve been wanting to make a twice baked potato for a while but couldn’t remember how to, anywho thanks for the photo and the recipe!
Oh yes, love these things, but true, not exactly healthy! Although they do have scallions. Scallions are healthy. Okay, then.
We love these stuffed potatoes although it has been a while since I last baked them. I usually cover them with foil and bake them in the oven and use prosciuto instead of bacon, but I had no idea about the sour cream. Yummy!!
The glorious potato, what would we do without them… This is one of my favorite ways to have a potato..totally stuffed! Nice job:)
Drooling….just drooling :) Looks great as usual!
Good luck on the challenge! You do have a way with a potato there, Peter! :)
Twice baked potatoes are truly one of favourite ways to share the humble potato…my favourite veggie. Great entry in the challenge!