Thursday, July 18, 2013

Recipe of the Week: Cheddar and Bacon Twice Baked Potatoes

One lazy weeknight when we both loudly protested that there was absolutely "nothing on TV", I flipped around and found a new sorta new cooking show (like I don't watch enough cooking shows already).

Home for Dinner with Jamie Deen premiered on the Food Network last summer and YES, it's that DEEN.....Paula's first born son.

With his younger Brother, Bobby, Jamie runs Paula's restaurant Lady &Sons in Savannah, GA.  The show highlights southern cooking and family, two things that the Deen's do very well.

So on the episode entitled, Backyard BBQ, Jamie invites little bro Bobby and some close friends to join him in a "man's afternoon backyard BBQ" (complete with a friendly game of cornhole).  It's not a backyard party without some interesting sides so Jamie throws together some hearty Twice Baked Potatoes.  Sold and Yum!

I made these (and the ribs he also prepared) for our 4th of July BBQ at Rebecca Lane and we loved them.  I don't think I'll ever cook baby-back pork ribs the same way again....but that's a post for another day!


Cheddar and Bacon Twice Baked Potatoes


Makes 6 servings, but I think a half of potato is PLENTY!  Feel free to half recipe

8 slices of bacon
6 large russet potatoes, scrubbed and dried
olive oil
1 cup sharp cheddar cheese
3-4 green onions, sliced
1/2 cup sour cream, plus a scoop or two more
6 tablespoons butter
black pepper 


Preheat oven to 375.  Cook bacon and crumble once cooled.

Place potatoes on a piece of tin foil, drizzle with olive oil and salt and wrap up individually.  Place potatoes on a baking sheet and back until cooked through, about 1 to 1 1/2 hours.

Lower your oven temperature to 325.

Use a pairing knife to cut a canoe shape from the top of each potato (basically, slice in half and scoop out the flesh of the potatoes into a bowl).

Reserve a small amount of cheese and onions for presentation.

Mash the potatoes with the bacon, cheese, onions, sour cream and butter.  Season with salt and pepper.  Add the filing back into each of the potato skins, equally.  Sprinkle each potato with the reserved cheese and onions.  

Place potatoes back on baking sheet and bake until heated through and golden brown, about 15-20 minutes.  Top with additional sour cream, if desired (come on...y'all, you know Paula would).

Recipe courtesy of Food Network and Jamie Deen (he's quite hunky and so is the little bro)
Image courtesy of Google Images