As part of our traditional New Year’s meal (greens, black-eyed peas, ham and cornbread) I made some twice-baked potatoes. We had just had potato salad at Christmas (and the day after and the day after that and…you get the picture) and I wanted something a little different. This is the way I have made them for years.
Twice-Baked Potatoes (makes 8 servings, 1/2 potato each)
4 large baking potatoes, any kind, scrubbed, baked & slightly cooled
1/4 cup milk
1 tbsp margarine
1/2 cup shredded cheese, any kind you like, with additional for garnish
2 tbsp bacon bits or pieces
2 green onions, chopped
salt and pepper to taste
1. Cut potatoes in half. Carefully scoop out the inside of the potatoes, leaving sufficient skin to stuff later. Spray skins with a small amount of cooking spray.
2. Mash the potatoes slightly. Mix potatoes, milk, margarine, cheese, salt and pepper in a small bowl. If necessary, microwave for 30 seconds to 1 minute to melt cheese.
3. Place potato mixture back into skins. Add additional cheese to the top.
4. Place the stuffed skins on a baking sheet and into oven under the broiler for 3-5 minutes, or until cheese melts.
5. Garnish with bacon pieces and green onions.
Voila! Forgive my atrocious picture-taking skills. But do admire my sweet red plate!!
This is a recipe that you can change up quite easily. Like garlic, you say? Add some garlic powder or minced garlic to the potato mixture. Like it hot? Add some cayenne or other pepper. Like it really ooey-gooey cheesy? Add more cheese, or more than one kind of cheese. I frequently add Parmesan to mine. Add some bacon to the potato mixture if you’d like.