I start by scrubbing the potatoes and poking holes in them with the tines of a fork. Then I bake them in the microwave--using the settings on that particular microwave. Once they've had a few minutes to cool, I cut them in half and scoop out their innards with a spoon.
The innards go, promptly, into a mixing bowl with some butter. I mix them until the potatoes are of a consistency slightly thicker than mashed potatoes. Once they're thoroughly mixed, I add shredded cheese--usually monterey jack, cheddar, or whatever else I may be feeling that day. While these cheeses are being mixed in, I preheat my oven to 450 degrees. I start with the butter and cheese first because they need to melt, and the potatoes are still hot.
Once the butter, potato, and cheese mix is ready, I add salt, pepper, sour cream, and bacon bits (only real bacon bits will do). I mix those then taste the concoction to see what I need more of...add it and repeat until I'm sufficiently happy with the mix.
Once mixed, the ingredients should all form a ball of sorts in the bottom of the bowl. They will be fairly thick. If content with the way things turned out, it's now safe to start spooning this into the potato skins. I just keep scooping until no filling remains.
Now it's time to add to the presentation. Layer some shredded cheese on top, then bacon bits on top of that.
Bake until the cheese on top is melted. Done! Serve and enjoy!
Helpful tip: These are also good to make in advance (earlier that day), then heat when needed. They just need to bake a little longer.
Lingering thought of the day: Eli helped me write this post by sitting on my lap and saying, "Mama, mama, see da cheese? Mmmmmmm." He's a very good helper/encourager!
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