Smoked
Bacon Cheddar Twice-Baked Potatoes
source: recipe and
photograph by www.finedinings.com
bake
up to 2 days ahead and reheat
before serving...
a delicious potato side dish recipe for a Dinner Party
Serves 8
6 slices smoked bacon, divided, cooked, drained,
crumbled
8 baking potatoes 8 ounces each
2 teaspoons extra-virgin olive oil, 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 1 teaspoon extra-virgin 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. Remove foil
and cut off tops with a sharp knife starting approximately 1/2-inch from each side of the
potato making an oval shape along the top without tearing the skin.
Scrape pulp from the tops you just cut into a small bowl; scrape pulp from each
potato leaving a 1/4-inch
shell. Mash with butter, milk, cheddar cheese, onion, nutmeg,
half of the crumbled bacon, salt and pepper. Spoon or pipe back into each
shell. Brush skins with the remaining 1 teaspoon extra-virgin olive
oil, 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.
Have you tried my gourmet
Twice Baked Potato Cup
for a different presentation, see photographs
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