It’s that time again for serious college sport spectating with your favorite malt beverage & some good food. Only seems appropriate we should get psyched for the game & soak-up the beer with some satisfying carbs. Though I will not be playing basketball probably ever in this life, I will be carb-loading as I ramp-up my pre-race mileage. What could be a better way to prepare for a big game or big run, than with some salty & startchy goodness?
**If you are on the Atkins or an otherwise low-carb diet, I strongly advise viewer discretion from this point forward….
I am not sure how much starchier we can get than with my Cheesy Twice Baked Potatoes
… well, maybe if we ate them on a sandwich with side of chips, but we should at least wait until the finals for that. We’re going to turn a regular russett into a sought-after spud with a few simple ingredients. Bacon will be making an appearance and it’s been just too darn long!
These simple taters won’t ruffle your weeknight feathers, because this recipe is going to be easier than setting up your fantasy bball bracket. We let the oven do the majority of the work, and we only need to be kitchen-captive to make the mashed tater mix before the 2nd bake. If you want to make these into a full-on meal, they go nicely with a grilled steak and a salad, just saying!
Okay, it’s time to turn on ESPN, preheat your ovens, pop a top, and get your appetite ready for a great night in…
Cheesy potatoes, twice baked & awesome.
What to get...
- 4 medium russet potatoes
- 1 cup shredded cheddar cheese mix (like Colby Jack) + ½ cup for topping
- ¼ cup shredded Parmesan cheese blend
- ½ cup sour cream, (I use Daisy Light)
- 3 T butter
- 4 T chopped green onion
- 2 cloves minced garlic
- 4 strips of bacon, cooked & crisped, set aside for topping
- Ground black pepper
- Seasoning Salt
What to do...
- Bake whole, clean potatoes with skin on 420 degrees until tender (test with fork)
- Once done, let cool slightly, enough to handle & slice length-wise in halves
- Reduce oven temperature to 350.
- Spoon insides while warm into a mixing bowl, being careful not to scrape skins too thin or pierce
- In bowl of an electric mixer or with spoon, lightly combine potatoes & all ingredients except bacon & extra cheese for topping. Combine for a minute or so. (over mixing, will yield gummy, glue like potatoes!)
- Place 6 of the potato skin halves on a baking sheet (discarding 2)
- Stuff 6 skins with cheesy mix & bake 10 min on 350.
- Remove and top with extra shredded cheese, evenly, bake for another 10 min on 350.
- Remove from oven & let cool slightly, top wiith crumbled, previously cooked bacon.
- Serve and add extra chives as desired!
These are seriously easy for a weeknight, just throw the taters in oven to bake early-on, as they take about an hour. Make sure to make the baked potato cheesy mix while potato is still HOT, or it can get glue-like. Mix lightly, only for a min or so.
Good for a game, good with a steak, just good.
* These save well in fridge. Just reheat leftovers in 350 oven.
from the kitchen of www.dinnervine.com
I hope you enjoy the starch fest as much as I will!