Sunday, August 23, 2009
I've had a glut of scallions and potatoes from the CSA lately. Although normally I would turn to Loaded Potato Soup, it's been approaching 100 degrees in Baltimore and soup is just not an option. So I turned instead to Twice Baked Potatoes - admittedly the oven does get some use, but it's not nearly as bad as standing over a simmering pot. This is classic American - like overstuffed potato skins - a guilty pleasure. They're just so good!
Twice Baked Stuffed Potatoes
4 large or 7 medium russet potatoes, scrubbed clean
1 Tbsp butter
2/3 cup light sour cream
8 oz. shredded 2% sharp cheddar cheese
3 large scallions, sliced thin
6 slices hickory smoked bacon, cooked until crisp
1 tsp garlic powder
1 tsp freshly cracked black pepper
1/2 tsp salt
1 tsp ancho chile powder
Preheat oven to 400 degrees. Rub potatoes with olive oil and put on a baking sheet. Roast until cooked through, about an hour.
Using an oven mitt to hold the potato, slice down the middle and scoop the insides into a bowl, leaving a 1/4 inch of potato around the skins. Set aside skins and mash butter and sour cream into potato. Stir in 2/3 of the cheese, all of the scallions, bacon and seasonings. Refill the skins with the potato mixture, pressing it into the skins. Press remaining cheese on top. Bake for another 15-20 minutes at 350 degrees.