Smoked
Bacon Cheddar
Twice-baked Potatoes
source: recipe and
photograph created by www.finedinings.com
Serves 8
8 baking potatoes approximately 8 ounces each
1 teaspoon extra-virgin olive oil, divided
6 slices smoked bacon, divided
2 tablespoons butter
1/4 cup milk
1 cup cheddar cheese finely grated
1-1/2 tablespoons onion finely chopped
1/8 teaspoon freshly grated nutmeg
salt and pepper to taste
fresh chives snipped for garnish Scrub potatoes, dry with a paper towel, rub
with olive oil. Wrap potatoes in foil shiny side in; prick with a sharp knife,
place on a baking sheet and bake at 400° for 70 minutes rotating
halfway through the cooking time. Remove from oven to cool on a rack.
While
potatoes are baking cook bacon in a small skillet until crisp; remove from heat, drain on
paper towels and crumble slightly.
Remove foil from cooled potatoes. Starting on the top
approximately 1/2" from each side of the potato, use a sharp knife
to carefully cut an oval shape along the length of each potato top without
breaking the skin. Remove and scrape potato from the tops into a
small bowl. Use a melon baller or similar
to scoop out potato pulp from each baked potato leaving a 1/4"
shell. Mash together with butter, milk, cheddar cheese, onion, nutmeg,
half of the crumbled bacon, salt and pepper.
Spoon or pipe potato mixture back into each potato shell. Brush skins with olive
oil again, place on baking sheet and bake at
325° for an additional 10 minutes or until heated through. Remove from oven, top with fresh chives,
the remaining crumbled bacon and serve.
Potatoes can be made two days ahead; wrap individually in plastic wrap and
refrigerate. When ready to serve remove the plastic wrap, place on a
baking sheet in a 350° oven for 10 to 15 minutes and serve hot.
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