twice baked potatoes {secret recipe club}

Welcome to a new week! Hope it starts out wonderfully… maybe this will help start it off right?

Oh yes I did.

It’s Secret Recipe Club reveal date and this months I was assigned Jane Deere Blog. Boy does Jennifer have lots of goodies to choose from! I was so tempted by her reeces pieces drop cookies (Jacob would have gone crazy for these!) and stuffed baked apples, but in the end I settled on twice baked potatoes.  A savory side compared to last months SRC sweet treat.

Jacob’s a big fan of them. I’m a big fan of them too. I’ve made them once before… my chili stuffed twice baked potatoes. We really liked them then, and really loved them this time again!

Now I can’t say it’s the healthiest side.  I did lighten them up a bit from the original recipe, but they’re still incredibly rich and mighty delicious. I could only eat half of mine, it was so so filling and r.i.c.h!

Jacob was in heaven. He would have probably eaten 2 at one time if we wouldn’t have had chicken strips with dinner too. He immediately said I should make them again. Always a good sign

Are you a twice baked potato fan? You will be after these!

Twice Baked Potatoes
Adapted from Jane Deere Blog

Makes 4 large twice baked potatoes

Ingredients

• 4 large russet potatoes, scrubbed, baked and cooled
• 2 tbsp unsalted butter, divided
• 1/2 tsp sea salt
• 3/4 tsp black pepper
• 1/2 cup milk, I used 2%
• 2 cloves garlic, minced
• 3/4 cup grated sharp cheddar cheese
• 3 strips peppered bacon, cooked to a crisp and chopped
• 4 ounces cream cheese
• 1/2 cup chopped green onion, divided

Direction

1. Preheat oven to 475 degrees.
2. Once potatoes are cool, slice a small sliver off of the bottoms of each potato so that they don’t roll. Slice and remove top quarter of each potato, then scoop out flesh, placing all scooped potato into a bowl, leaving about 1/4-inch of potato on inside.
3. Brush the shells inside and out with 1 tbsp melted butter and sprinkle interiors with 1/4 tsp salt. Transfer potatoes scooped side up to baking sheet and bake until skins begin to crisp, about 15 minutes.
4. Meanwhile, in a bowl, place minced garlic, 1 tablespoons butter, milk, remaining salt, pepper, bacon, half the green onion, cream cheese, 1/2 cup grated cheese and potato flesh. Mash everything together thoroughly (I used an avocado masher) with a hand mixture just until well combined.
5. Remove potato shells from oven and let cool enough to handle. Fill with potato-cheese mixture and top with remaining cheddar cheese. Bake until tops of potatoes are golden brown, about 15 minutes.
6. Sprinkle with remaining green onions. Serve.

MICROWAVE METHOD FOR QUICK BAKING POTATOES

1. Prick potatoes all over with fork, place on paper towel, and microwave on high until tender, 20 to 25 minutes, turning potatoes over after 10 minutes.

Heather

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