| |
|
| Twice Baked Potatoes |
| Yield: 6 portions |
| Ingredients |
Amounts |
| Idado (russet) potatoes, 50 count |
5 ea. |
| Bacon, minced (or Bacon
bits) |
2 strips (or 1 1/2 Tbsp.
Bits) |
| Green onion, diced finely
(white & green) |
2 stalks |
| White mushrooms, chopped |
5 ea. |
| Spinach, cleaned, chopped
|
5 leaves |
| Butter, unsalted |
2 oz. |
| Sour cream |
3 Tbsp. |
| Cheddar cheese, grated |
1/4 cup |
| Heavy cream, hot |
2 oz. |
| Fine Ground Black Pepper |
to taste |
| Salt |
to taste |
| |
|
| Method |
- Wash, bake potatoes @ 375° until just barely cooked in center
- Render bacon in saute pan (while potatoes are baking) until
golden brown, pour off excess fat. Or use bacon bits.
- Add green onions and mushrooms, saute until softened. Add spinach,
cook until wilted.
- Cut ends off of cooked potatoes evenly, then cut directly in
half cross-wise.
- Scoop out wide ends in order to make a container out of each
half. Send scooped out potato pulp through food mill (or mash
with masher) while hot.
- Mix pulp with bacon mixture. Add butter, sour cream, cheese,
hot cream, salt and pepper to taste.
- Pipe potato mixture back into potato container (fluted tip).
Bake 20 minutes or until tops are golden in color and centers
are hot.
|
|
