When they left their home for D.C. it was 39 degrees and snowing. Let’s just say they were a bit shocked when they woke up yesterday and realized that it was 70 degrees and sunny in the nation’s capital…flip flops were definitely borrowed.
Our days and nights were packed with sightseeing, cocktail sipping and wine tasting. We also ate so much delicious food throughout the weekend I swear I thought I was going to burst at times. However, I must admit, one of the nicest parts of their entire visit was when they cooked us dinner as a thank you. I begged, pleaded and proceeded to tell them that it was not necessary but they were determined to show off their skills in the kitchen. Even though I fought tooth and nail (it’s so hard for me to just sit back and watch people cook without being needed…especially in my own kitchen) they insisted on carrying out this incredibly nice gesture. They were definitely some of the best guests we’ve ever had at our house.
The menu consisted of seasoned steaks, corn on the cob and twice baked potatoes. The ironic part of the dinner plans was that I had planned on making twice baked potatoes during the first night of their visit. Instead, I opted for a secret, homemade macaroni and cheese casserole. I’m just so happy the plans turned out the way they did because during dinner I realized that our friend is a master when it comes to twice baked potatoes. I definitely joined the “Clean Plate Club” that evening!
As an homage to our master potato baking friend, I’ve decided to share with you one of my favorite recipes for twice baked potatoes. The recipe is super simple and does not require a lengthy list of ingredients. If you love cheesy potatoes, then you’re really going to love these tasty spuds!
Twice Baked Potatoes
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon pepper
- 1 cup shredded cheese, divided
- 8 green onion, sliced and divided
- Preheat oven to 350 degrees F.
- Bake potatoes in oven for one hour (to speed up this process, feel free to cook them in the microwave).
- Meanwhile, cook bacon according to directions; then crumble.
- Once potatoes are done baking, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the insides (flesh) into a large bowl; save skins.
- To the potato flesh, add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 of the green onions. Mix with a hand mixer until well blended and creamy.
- Spoon the mixture into the potato skins. Top each potato with remaining cheese, green onions and bacon.
- Bake for 15 minutes.
Pair these little (or should I say big?) gems with a nice steak, a fresh veg and a bottle of your favorite Merlot…you can’t go wrong and I know your guests will join me in the “Clean Plate Club” in no time!