• Nicole Shelly

twice baked potatoes

A great way to enjoy a potato 🥔 The skin of the potato is where most of the fiber, vitamins and minerals are located. Best to make sure your potatoes are organic when eating the skin though, because conventional potatoes are sprayed and the chemical residue is on the skin. Either way, wash them well before making this recipe! Also, this recipe was made with medium sized potatoes, so adjust the amount of milk depending on the size. This filling mixture should be the consistency of mashed potatoes.

4 Radish Republic Russett potatoes

4 slices bacon, cooked and chopped

1/2 cup sour cream

1/2 stick unsalted butter, melted

1/2 cup milk

1 shallot, finely minced

1/2 cup shredded cheddar cheese

3/4 t. salt

1/8 t. pepper

  1. wrap each potato in tin foil and bake at 400 degrees until very tender.

  2. cut each potato in half and scoop out the insides into a mixing bowl, leaving some of the potato in the skin to make a sturdy container for the filling.

  3. add the rest of the ingredients, mashing and mixing with a fork.

  4. spoon the mixture back into each potato half and add some more shredded cheese on top.

  5. bake at 350 degrees and broil for a couple minutes at the end to caramelize the cheese.

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