Saturday, October 22, 2011

Twice Baked Potatoes

Since I mentioned twice baked potatoes yesterday, I thought I'd post the recipe for them today. Since Eric is a master at the frying pan (I have very little patience for frying), he makes the Parmesan-seared chicken, and I usually make the twice baked potatoes. I will admit, they are a bit time-consuming to prepare but not at all difficult. And they are worth every second you put into them! Potato, bacon, cheese . . . it doesn't get any better than that!

Twice baked potatoes with Parmesan-seared chicken

4 medium sized russet potatoes
4 slices of turkey bacon, cooked and chopped
¼ cup fat free sour cream
1 cup cheddar cheese, shredded
Salt, to taste
Pepper, to taste
Green onions, chopped (optional)
Preheat oven to 400 degrees. Wrap potatoes in tin foil and bake for 1 hour or until the potatoes are fork tender. Remove from oven and cut the potatoes in half lengthwise. Scoop out the flesh leaving about a quarter inch shell. Put flesh in a bowl and add sour cream, ¾ cup cheese, bacon, and green onions (if desired). Mix well and season with salt and pepper. Spoon the mixture back into the potato shells. Sprinkle the remaining ¼ cup of cheese over the top of the potatoes and place them on a baking sheet. Bake for another 20 minutes, uncovered, and enjoy!


No comments:

Post a Comment