Smoked
Bacon Cheddar Twice-Baked Potatoes
source: recipe and
photograph by www.finedinings.com
Serves 8
8 baking potatoes 8 ounces each
1 teaspoon extra-virgin olive oil, divided
6 slices smoked bacon, divided
2 tablespoons butter
1/4 cup milk
1 cup cheddar cheese finely grated
1-1/2 tablespoons onion finely chopped
1/8 teaspoon freshly grated nutmeg
salt and pepper to taste
fresh chives snipped for garnish Scrub potatoes, dry with a paper towel, rub
with olive oil; wrap in foil shiny side in, prick with a sharp knife,
place on a baking sheet and bake at 400° for 70 minutes rotating
halfway through the cooking time. Remove from oven to cool on a rack.
While
potatoes are baking cook bacon in a small skillet or microwave oven until crisp;
drain on paper towels and crumble slightly. This can be made two days
ahead.
Remove foil from cooled potatoes.
Cut off tops with a sharp knife starting approximately 1/2" from each side of the
potato making an oval shape along the top without tearing the skin.
Scrape potato from cut tops into a small bowl; remove potato pulp from each baked potato leaving a 1/4"
shell. Mash together with butter, milk, cheddar cheese, onion, nutmeg,
half of the crumbled bacon, salt and pepper.
Spoon or pipe potato mixture back into each potato shell. Brush skins with olive
oil again, place on baking sheet and bake at
325° for an additional 10 minutes or until heated through. Remove from oven, top with fresh chives,
the remaining crumbled bacon and serve.
Note: potatoes can be baked two days ahead; wrap individually in plastic wrap and
refrigerate. When ready to serve remove the plastic wrap, place on a
baking sheet in a 350° oven for 10 to 15 minutes to heat and serve hot.
try a gourmet
Twice Baked Potato Cup
for a different presentation
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