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> Twice Baked Potatoes |
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| 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 |
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| 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.
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