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Thursday, January 14, 2016

twice baked potatoes

Ingredients

  • Servings: 4
  • 4 large baking potatoes
  • 1/2 pound bacon
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1 teaspoon crushed red pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon salt
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package shredded cheddar cheese
  • 1 teaspoon dry bread crumbs

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 15 mins

    Ready Time: 1 hr 30 mins

  • preheat oven to 400 degrees f (200 degrees c). use a fork to pierce the potato skins.
  • bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
  • place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
  • over medium-low heat melt the butter in a large saucepan. combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. cook slowly, stirring occasionally until the onions are soft.
  • slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. transfer the onion mixture to the bowl. mix in the sour cream. pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
  • using a large spoon, fill the potato skins with the mixture. top with bread crumbs, the remaining cheese and bacon.
  • return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

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