“Babe, what kind of seasoning should I put in the potatoes?”
And there it began. I love potatoes – baked potatoes, roasted potatoes, garlic mashed and potato chips – I’m a fan of them all. Last night I was making my famous (well, in our house anyway) twice baked potatoes and Joel gave me a new twist to them. Twice baked potatoes are an easy side, although they take a bit of time, a lot of that time involves potatoes sitting in the oven and you not having to worry about them. Usually I make them with just cheese and bacon, but last night I didn’t have time to cook the bacon and this was an easy alternative.
Ingredients (for 2 ppl)
3 large russet potatoes
½ of sour cream
1 cup of cheddar cheese
2 tablespoons of milk
Salt and Pepper to taste
Cajun seasoning to taste
Set the oven to 400 degrees (F). Wash and dry the potatoes. Taking a fork poke holes all around the potato (probably 8-12 depending on the size). When the oven is ready stick the potatoes in for an hour.
After they are ready, take them out (you might want to use an oven mitt or something, unless you have hands of steel 😉 ). Let them cool for a few minutes, chop them in half lengthwise and scoop the insides out with a spoon (make sure you leave the skin intact). With the third potato I throw away the skins and just use the inside to add more goodness to the other two potatoes. Also turn the over down to 350.
In a bowl with the potato insides add the sour cream and milk to taste (I say to taste because depending on the size of the potatoes you will need to add less or more). Start to add the cheese as well, but save a little for the top. Add in the salt, pepper and Cajun seasoning. Potatoes should be a creamy texture – not lumpy, similar to mashed potatoes. Scoop the mixture back into the potato and top with cheddar cheese. Put on a baking sheet back in the oven for 10-15 minutes and enjoy!