Twice-Baked Potatoes

For the last two years, the electrical division of Brett’s engineering firm has received a big bundle of four frozen filet mignons. Last year, I was slightly skeptical – until I opened the box and beheld four beautiful bacon-wrapped steaks, at least eight ounces apiece. This year, I started asking about the steaks in mid-November!

Anytime I’ve got a real good cut of meat on my hands (like, four filets that would cost me $40 at a grocery store,) I am hesitant to experiment with new things. I marinated this year’s steaks in my mom’s trusty (and superb!) soy-garlic-ginger marinade. [Its as easy as slicing fresh ginger and garlic into thin slices, pressing them into the meat on both sides, and drizzling with soy sauce. Refrigerate for several hours.] I also wanted to serve these steaks with an above-average side dish, so twice-baked potatoes were an easy choice.

Loaded with butter, crumbled bacon, shredded cheese and green onions, there’s nothing not to like. I actually made 12 of these potatoes for a holiday party at work three years ago, and no joke – people still talk about them.

They’re that good!

Twice-Baked Potatoes no recipe source

4 potatoes (feeds 4-6 people)
2-3 slices bacon
1C+  shredded cheddar cheese
1/3 C + milk
1/4 C butter
1/3 C+ sour cream
2-3 green onions, minced
1 tsp salt, pinch of pepper

1. Cook potatoes in microwave until tender, approx. 15-20 minutes. While potatoes are baking, cook bacon in skillet. Cool, and crumble (food processor takes 2 seconds.)

2. Let potatoes cool completely. Very carefully, slice potatoes in half lengthwise and using a spoon, scoop out the flesh of the potato, leaving 1/8 inch around the potato (scooping out the edges will result in a potato that falls apart.)

3. Place potato flesh into a large bowl. Add all remaining ingredients. I provided approximations because honestly, I don’t even know how to measure what goes into these. I just add things until they look right. Add enough milk to make the potatoes creamy, and everything else can be added to taste.

4. Preheat oven to 350. Place potato filling back into shells. Bake for 20-25 minutes, until potatoes are heated through and tops of potatoes are slightly browned.

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One Response to Twice-Baked Potatoes

  1. Joan says:

    They look totally wonderful and delicious Sarah. OK, you’ve got my mouth watering. Have steaks in the freezer and all potato ingredients except the potatoes so that’s our meal either tomorrow or Tues. night (still working on Lito’s delicious spaghetti).

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