Well… it’s getting to be that time of year again. The amount of natural light is very limited and I have to figure out my light box all over again. If you’re wondering how I set mine up, it’s kind of like the light box found at this link. You’d think after taking so many pictures I’d have that figured all out?? It’s completely dark out by 7:40 and pretty soon it’s going to start at 5:00. Sad, very sad. Why can’t Winter be like summer and it still be light until almost 9 pm outside?
On to the potatoes… these potatoes are probably the best potatoes I’ve ever had. They’re chuck full of bad things like butter, sour cream, cheese, and bacon. Which… I don’t even plan on trying to make a low fat version of this. It wouldn’t be the same. I left out the bacon because I didn’t have any in the house and I almost should have gone to the store to get some. With the bacon in these potatoes, they would have been a meal all by its self. I pretty much ate these as a meal all by itself too. I can’t wait to have them for left overs tomorrow for lunch. The skin gets so crispy and with the salt on it, it almost tastes like a potato chip.
Thank you to the Pioneer Woman for the recipe. I’ve been finding so many recipes from your shows that I’ve really liked so far and hopefully Food Network keeps you on for a second season. It’s already starting to get slim on Saturday mornings because they start showing shows like Chopped at 11:30 am in the morning. I’d rather see more cooking shows.
Ingredients from Ree Drummond
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ‘em in the oven until the potato is warmed through, 15 to 20 minutes.