Baked Potatoes 2 Ways


I made these as an accompaniment to the chicken parmigiana dinner although my hubs and I didn’t touch it in the end cause we were too full. But I had them for lunch the next day and it was delish, largely because it had bacon sprinkles in them. :) Baked potato 2 ways is just two different methods of cooking them. One is a twice-baked stuffed potato and the other is a jacket potato.

 Twice Baked Potato (left), Jacket Potato

You could say I was experimenting with some side dishes to gather ideas for Christmas. I got this big bag of russets and put them to work. For the jacket potato, you can choose any toppings to go with it like cheese, baked beans, chilli…here I stuck to the classic sour cream and chives. The twice baked potato can vary with what you mix into the stuffing, but I love my bacon so it’s a chives, bacon bits and cream cheese stuffing. The verdict after eating these two types, the twice baked potato is very filling, my husband tried the jacket but he says he prefers baked potatoes to be super soft…so I think chances are it might be mashed potatoes after all for Christmas. :)

TWICE BAKED STUFFED POTATO RECIPE

Ingredients;

Russet potatoes, skins on but washed and dried properly
Cream cheese softened at room temp
Chives, chopped
Butter
Bacon bits
Grated Parmesan
Grated Mozzarella

Steps;

1. Pre-heat oven to 180 degrees Celcius. Pierce the potatoes (however many you decide to have) all around the skin with a fork.
2. Cover the potatoes with foil individually. Place them in the oven to roast for an hour or so, until you can pierce though cleanly with a toothpick.
3. When they’re ready, let them cool without undoing the foil. Don’t switch off the oven yet, roast some bacon rashers to make bacon bits. Line them up on a tray and bung them in the oven but keep an eye on it to make sure they don’t burn.
4. When the bacon are done, take it out from the grease and let them cool on a plate. Meanwhile, when your potatoes are cool enough to handle, undo the foil. Slice the top part of the potato horizontally. Scoop out the flesh but leave a bit on the sides. Take out the flesh from the sliced top part too.
5. Mix the flesh with butter, chopped chives, cream cheese, mozzarella, parmesan, bacon bits (bacon chopped finely) until you have a mushy filling.
6. Put them back into the scooped out shells. Line them on a tray and bake them in the oven again till the top looks golden.
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JACKET POTATO RECIPE

Ingredients;

Russet potatoes, skins on, washed and dried properly
Sour cream
Chives chopped
Bacon bits

Steps;

1. Pre-heat oven to 180 degrees Celcius. Pierce the potatoes (however many you decide to have) all around the skin with a fork.
2. Cover the potatoes with foil individually. Place them in the oven to roast for an hour or so, until you can pierce though cleanly with a toothpick.
3. When they’re ready, cut a cross in the middle, with your fingers (be careful if it’s too hot), push on all four sides till the flesh opens out.
4. Spoon some sour cream over the top and let it flow down to the sides. Sprinkled with some bacon bits and chopped chives.

Enjoy!




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2 Responses to “Baked Potatoes 2 Ways”

  1. Stephanie Ong says:

    Hi Sharon, my children love baked potatoes any day. Will try your recipe. No need to buy from Wendy’s ya? :)

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