Wednesday, January 27, 2010

Loaded Twice Baked Potatoes

This is hands-down my favorite potato recipe. These potatoes are a great compliment to steaks (as you can see in the background), chicken or chops. They are hearty and delicious, bursting with bold flavors. The bacon and paprika lend a fabulous smokiness, while the cheese is gooey and just a little salty. The green onions on top give these potatoes a nice bite that is a perfect compliment to the richness of the filling. You will LOVE these!

serves 2

2 large Idaho potatoes
1/4 cup shredded cheddar cheese
2 strips of cooked bacon, chopped
1 green onion, diced
1/8 cup warmed heavy cream
3 tbsp. butter, melted
salt, black pepper
1 tsp. paprika

Poke holes in the potatoes then bake them for about 45 minutes at 400 degrees. Allow them to cool for 25 minutes before slicing the top off each potato (don't cut them in half, just slice off the top). Scoop the insides into bowl and mix them with the bacon, cream, butter, salt and pepper. Stuff the mixture back into the potatoes and sprinkle with paprika. Bake at 375 for 10-12 minutes or until tops are golden and crispy. Using the back of a fork, press down on the tops of the potatoes to form a well in each. Sprinkle with green onions and serve.

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