Twice Baked Potatoes7:14:00 AM
Happy Friday! Today, I wanted to share with you one of my husband's latest creations. As you may know he is currently working as a chef at Local Foods Kitchen in Ft. Worth. If you live in the DFW area you should check out this restaurant. They offer prepared meals, breakfast, lunch, dinner and even catering. The menu changes monthly, so there is always something new to try.
This is one of the items that they had on the menu this month. It is one of my favorites. I don't know about you, but I love a good twice baked potato. This would be a good side for any meal. If you are interested in the recipe, keep reading!
Thank you for stopping by, xo.
- Russet Potatoes
- Heavy Cream
- Butter (melted)
- Sour Cream
- Chives (minced for sprinkling & 3-4 long stems for presentation)
- Scallions (chopped)
- Cheddar Jack shredded cheese
- Smoked Bacon (thick cut)
- Bake potatoes on sheet for 1 to 1 1/2 hours at 350 degrees or until soft to touch. Remove from oven and while still hot carefully cut in half. Next scoop out the inside into a large bowl. Pour melted butter over potatoes and mix well. Next pour heavy cream a little at a time until mixture is smooth and creamy. Take a spoon and refill potato skins and let cool in the fridge.
- Once they have cooled, take them out of the refrigerator and spoon some sour cream, cheese, bacon, chopped scallions, and chives on top. Finish the potatoes off with some long stems of chives and Bon Appetit!