Monday, April 20, 2020

Kitchen Confessions: Easy Twice Baked Potatoes

Here is a confession from my kitchen. I feel like it has been used more in the past 5 weeks than it has in the past 5 years.

I'm not even exaggerating.  I'm not one that loves to cook and a big part of that is because I used to never have the time.  Between rushing the kids from school to sports and lessons and everywhere else we used to go, there just wasn't time.  We did a lot of drive-thru (I'm convinced we kept Chick-fil-a in business), take-out, and eating on the go. Sure I made a few dinners a week, but they were all quick and easy things and more out of necessity than enjoyment.

The first few weeks I was SICK of cooking.  I couldn't believe my family really expected me to feed them breakfast, lunch, and dinner EVERY single day.  Kinding...kind of.  Now that we have gotten into the groove of quarantine life and are literally home all day every day, I feel like I am enjoying cooking or at least planning our meals just a *little* bit more.  That is not to say I cannot wait for our busy life to return, but at least I'm making the most of being stuck at home.

Thankfully the weather has been really nice so we've been grilling a lot.  Over the weekend the Mr. grilled steaks and I made twice baked potatoes to go with them.  This is something I never would have made before because I didn't have time and I needed quick sides.  However, since we were home all day Saturday I baked the potatoes and got them ready earlier in the day so that when we were ready to eat it would just be a quick "twice-bake" to get them ready to serve. They were delicious and super easy to make.

Easy Twice Baked Potatoes

4 baking potatoes
8 slices of bacon or one package of bacon pieces
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Pierce potatoes with fork and place in baking dish. Bake for about 1 hour.
3. Cook bacon over medium heat and crumble, set aside.
4. When potatoes are done, allow to cool for 10-15 minutes. Slice potatoes lengthwise and scoop out the inside of the potatoes into a large bowl, saving the skins.
5. In the bowl with potatoes add sour cream, milk, butter, salt, pepper and 1/2 cup of cheese. Mix with hand mixer or in a food processor until blended and creamy, set aside.
6. Spoon the potato mixture back into the skins. Top with remaining shredded cheese and bacon.
8. Bake an additional 15 minutes or until warm.

To make it easier I like to use these packs of bacon pieces in recipes that call for bacon.

Note: I baked the potatoes and prepped them to bake again earlier in the afternoon.  Then, when we were grilling I twice baked them at 350 degrees for about 30 minutes.

These were a hit with everyone and we had enough left over for some of us to have for lunch the next day.  I will definitely be making these again.

Have you been cooking more during your time at home?  What is something you have made that your family loved?

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