Wednesday, July 13
Twice Baked Stuffed Potatoes
Looking for a new and interesting side dish to bring along to your next picnic?
Try this great combination of three fan favorites: combining the flavors of baked stuffed potatoes, the crisp texture of twice baked potatoes, with the eating ease of potato skins!
Batch will serve 8 to 10 people
Full time: 1 - 1 1/2 hours (based on stuffing speed)
You will need:
3 lbs white potatoes, small in size
1 jar Hormel Real Bacon Bits 3 oz
1 pint light cream
1 small bunch fresh chives
1 tsp salt
1 tsp ground black pepper
Let us begin:
Start by boiling a large pot of water, make sure to add salt to the water to season the potatoes
While the water comes to a boil, wash and cut potatoes. You want to half the potatoes by width not lengthwise
Also, chop your chives into small pieces. You want to end up with approx 3 tbsp of them
Add potatoes to water and cook for 15 minutes. Not any longer, we do not actually want to cook it all the way. Immediately cool them in cold running water, do not use an ice bath.
While potatoes cook, mix half of the cream with salt, pepper, bacon, chives in a large bowl
Now carefully, scoop out a small amount of the potato to create a "potato bowl" and cut off the very tip of potato so it will stand up on it's own. Add the scooped out potato to the bowl with cream mixture
* a little note here: using a grapefruit spoon works best, since potatoes are only half cooked there is still some need for a sharper edge
Line a baking dish with all your "potato bowls"
Your next move is to mash and blend cream mix with potato, however since potatoes are only half cooked this is a little tricky. If you microwave the mixture for 10 minutes it will help re-soften the potatoes. Just know the mixture will not be super smooth, it should have a few chucks left
Fill your "potato bowls" with the mixture
*if you want to make this ahead of time, you can wrap and refrigerate this
Preheat oven to 350 and bake potatoes for 25 to 30 minutes until the "bowl" sides are fork-able.
For fun garnish with a dollop of sour cream and shredded cheese