Potatoes happen to be one of my favorite side dishes to eat with any meal. I love them mashed, fried, baked, scalloped….pretty much anyway, lol. I noticed however that 9 times out of 10 when it comes to using potatoes; I am making mashed potatoes as the side dish. Clearly I am not utilizing the potato to its full potential.
I was inspired to start using potatoes in ways other than mashing by an accidental trip to Ruth’s Chris Steakhouse. I had taken my boyfriend there for his birthday unaware of how costly the restaurant was. (Do your research on restaurants before just booking the reservation..lol) However after having the steak and the potatoes as our meal; I would definitely go back for some more. The potatoes I had were twice baked potatoes and they were so creamy yet crunchy with the addition of bacon. I had to re-create these potatoes at home! These potatoes have definitely become a hit with my friends and loved ones.
4 Idaho potatoes (you can use russet or any baking potato)
1 clove of garlic; minced
1/2 cup green onions; chopped
6 slices of thick cut bacon (the more bacon the better! )
2 cups of sharp cheddar cheese; reserve about 1/4 cup to sprinkle over the top of potatoes
2 cups of Sour Cream
Salt and pepper to taste
1.Preheat your oven to 375 degrees. Get a baking dish or pan and spray it lightly with some cooking spray.
2. Scrub the skins of your potatoes and then poke holes in the potato with a fork to prepare it to bake in the microwave. Bake the potatoes in the microwave for 15 minutes. Put the potatoes to the side to cool.
3. While the potatoes are baking; fry your bacon in preparation to be added to the potato mixture. Once cooked, chop into pieces. (bacon bits)
4. Once the potatoes have cooled, cut the tops off (about 1/3 of the potato). Gently scoop out (you don’t want to break the skins) the insides into a medium sized bowl. Add the green onions, garlic, bacon, sour cream, cheese, salt, and pepper. Mix all together.
5. Place the potato shells into the baking dish. Take the potato mixture and stuff the shells. Sprinkle the remaining cheese over the tops of the potatoes. Bake in the oven for 20 minutes (the cheese on top should be a golden brown). Serve immediately and enjoy!