(almost) meatless-monday twice baked potatoes

Ah, the wonderful world of baked potatoes. This starchy friend proves loyal in all types of weather. In stews during the winter, grilled during the warm summer months. It never fails to leave full bellies and happy diners. A favorite dish to enjoy on its own or aside seared steak or chicken fried chicken, Twice Baked Potatoes, are a tasty way to impress your audience! Although this was our attempt at meatless Monday (by leaving out the bacon it very well could have been!), pregnancy cravings and an enticing show on bacon on the Travel Channel left me unable to resist. Here’s the simply succulent recipe!

Cheesy and creamy twice baked potatoes leave bellies warmed and full on a budget!

Cheesy and creamy twice baked potatoes leave bellies warmed and full on a budget!

Ingredients:

3 russet baking potatoes

1 1/2 cups sour cream

4 TBS unsalted butter

1 cup cooked bacon, crumbled

4 green onion, chopped (divided in half, saving second half for topping)

1 cup shredded cheddar cheese (plus more for topping)

1 cup shredded jack cheese

1 tsp garlic powder

1 tsp seasoned salt

Salt and pepper to taste

All the fixings for some delicious mixings!

All the fixings for some delicious mixings!

Directions:

Pre-heat oven to 425 degrees. Wash and poke potatoes with a fork all over. Place into oven and bake for an hour, or until cooked completely. Let cool slightly.

Lower oven to 375 degrees. Cut potatoes in half length-wise and scoop out the meaty center into a bowl, being careful not to tear the skin but getting the sides nice and thin. Place on a parchment lined baking sheet. (I used only 5 out of the 6 halves so I could over stuff! 🙂 )

Scooping carefully ensures perfect potato boats

Scooping carefully ensures perfect potato boats

Add to the remaining ingredients to the scooped potato inside and mix well (add more sour cream if mixture seems too dry).

There's potatoes under there somewhere!

There’s potatoes under there somewhere!

Moist filling keeps these potatoes tasty even after baking them twice

Moist filling keeps these potatoes tasty even after baking them twice

Fill the potato halves with filling and bake for about 20 minutes until hot.

Over stuff the potatoes to guarantee heaping helpings

Over stuff the potatoes to guarantee heaping helpings

Top potatoes with remains cheese and broil until browned and bubbly. Garnish with remaining green onions and serve.

Perfect potatoes!

Perfect potatoes!

Potatoes can be an elegant addition to any meal while on a strict budget. Even though these starchy servings are inexpensive, they can still be irresistibly tempting to the tastebuds and a wonderful dinner display. Or, they can be enjoyed mashed and smashed and mixed with a slight amount of drool as our 9 month old son Luca tends to take them 🙂 It just goes to show, there’s no wrong way to enjoy a potato!

A row of right!

A row of right!

Eat Well,

Stephanie a.k.a. The Foodetarian

One response to “(almost) meatless-monday twice baked potatoes

  1. Christine Seeley

    Wow, I decided to make the twice baked potatoes tonight, and went hunting for my recipe. Found it and sat down to check email…..up popped your email…..xoxoxo

    Sent from my iPad

    >

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