What follows isn't exactly a recipe and you really don't need one to make these just start with baking potatoes....now, if you can avoid the 2 pound, 5" monsters Shaun picked out at the grocery store (I pause to note that I did ask him to choose the smallest potatoes he could find from the bin and this is what we got) you won't have to bake them as long as I had to...these bad boys took an hour and a half!
Stuffed with cheese, yogurt, onion and bacon - crispy skin on the outside and creamy mashed potato within, what could be better than this!
Heat your oven to 350 degrees.
Scrub two baking potatoes (Russett) until clean. Rub the outsides with olive oil and salt liberally (I used Kosher Salt - I like Kosher because the grains are almost like flakes of salt and they cling nicely to the surface of meats and other foods without dissolving right away...it also has a nice crunch...very nice on the outside of a baked potato).
Put your potatoes directly on the oven rack and bake for an hour or until potatoes pierce easily with a fork.
Remove potatoes from the oven when done and make a slice lengthwise just through the skin of each potato. Push on each end of the potato to open the slice and expose the flesh. Scoop out the interior of the potato into a bowl. Here's your opportunity to add whatever you like!! I added 2 slices of bacon, cooked crisp and chopped. Grated marble cheese, onion and garlic powder, plain yogurt and butter, green onions. Other good fillings are cooked, chopped broccoli and cheese....cheese and salsa....pretty much anything and cheese! Reserve a few tablespoons of grated cheese for topping.
Scoop the mashed potato mixture back into the skins and top with reserved cheese. Place back in the oven until cheese is melted and slightly browned and the potato is heated through, about 10 minutes.. Allow to cool slightly before diving in!
Heat your oven to 350 degrees.
Scrub two baking potatoes (Russett) until clean. Rub the outsides with olive oil and salt liberally (I used Kosher Salt - I like Kosher because the grains are almost like flakes of salt and they cling nicely to the surface of meats and other foods without dissolving right away...it also has a nice crunch...very nice on the outside of a baked potato).
Put your potatoes directly on the oven rack and bake for an hour or until potatoes pierce easily with a fork.
Remove potatoes from the oven when done and make a slice lengthwise just through the skin of each potato. Push on each end of the potato to open the slice and expose the flesh. Scoop out the interior of the potato into a bowl. Here's your opportunity to add whatever you like!! I added 2 slices of bacon, cooked crisp and chopped. Grated marble cheese, onion and garlic powder, plain yogurt and butter, green onions. Other good fillings are cooked, chopped broccoli and cheese....cheese and salsa....pretty much anything and cheese! Reserve a few tablespoons of grated cheese for topping.
Scoop the mashed potato mixture back into the skins and top with reserved cheese. Place back in the oven until cheese is melted and slightly browned and the potato is heated through, about 10 minutes.. Allow to cool slightly before diving in!
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