Monday, May 3, 2010

Twice-Baked Potato

Nothing's ever as comfortable as comfort food.

Twice-Baked Potato
Adapted from the Kitchn

4 Baking Potatoes
4 slices Bacon
1 Onion, diced
3 cloves Garlic, minced
1/4 C. Sour Cream
8 oz. Cheddar Cheese, shredded

Preheat the oven to 400 degrees.  Prick the skin of the potatoes all over, tent them loosely in aluminum foil, and roast until fork-tender, about 1 hour.  Remove from oven and allow to cool.  If cooking the potatoes immediately, keep oven on.

Meanwhile, saute the bacon and reserve the bacon fat in pan.  Remove bacon and saute onion and garlic until translucent and just beginning to turn brown. 

When the potatoes are cool, slice them in half length-wise and use a spoon to scrape the interior.  Leave behind a quarter inch of potato and the skin.  Mash the potatoes in a large bowl along with the sour cream until the potatoes are creamy.  Fold in the bacon, onions, garlic, and most of the cheese.

Divide the filling evenly among the potato skins and sprinkle the remaining cheese over the top.  Bake any potatoes that you will immediately eat for an additional 10-15 minutes, until the cheese is bubbly and the top is slightly crispy.  Any unbaked potatoes can be frozen or refrigerated and baked when you're ready for them.

1 comment:

  1. This is like potato skins if they stopped drinking beer at football games and joined a sumo stable: Substantive, yet somehow majestic and even artful.

    ...And comforting?

    (Apparently, we have reached the limits of this metaphor.)