Monday, September 22, 2008

Our Dinner

Alton Brown's meatloaf, broccoli barely blanched and a twice baked potato.

Twice Baked Potatoes
6 potatoes
Olive Oil

Four ounces of cream cheese softened
Four ounces of butter softened
Six slices crisp cooked bacon, crumbled
Two scallions, finely chopped
Eight ounces cheddar cheese

Six slices American cheese product (the ones wrapped in plastic)sliced in half.

Preheat oven to 375. Take your six potatoes and poke them. Rub olive oil on them and salt. (I have also been known to use bacon grease on the potato skins) Bake them until a knife gives easily.

Pull them out while piping hot. Slice each potato in half while they are hot (I use an oven mitt and a sharp knife. Scoop out the flesh of the potato. (If you start with the first one you split, they should be cool enough to handle, if not use the oven mitt) Mash the flesh of the potato with the next seven ingredients. It will be creamy like mashed potatoes. Put this delicious bacony oniony delight in the skins of the potatoes. Put the half cheese slice on top. Put back in the oven and bake until the fake cheese slice is golden brown and delicious.

Makes 12 twice baked potatoes.

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