We get our pepper bacon from the local butcher… The Meat Shack.
This bacon was intended for a recipe that I tried… Twice-Baked Potatoes from the Pioneer Woman Cooks.
They’re simple to make and we usually have all the ingredients on hand. Confession… this is the first time I’ve made or eaten twice-baked potatoes. Since I was only feeding hubby and me, I halved the recipe. (Except I forgot to half the sour cream and used a whole cup.)
If you like mashed potatoes on crack, you’ll like this recipe!
8 baking potatoes, scrubbed clean
8 slices thick-cut bacon, fried
1/2 pound (2 sticks) butter, cut into slices
1 cup sour cream
1/2 cup milk
1/4-1/2 tsp seasoned salt
1/2 tsp black pepper
2 cups grated sharp cheddar cheese (I used co-jack because that’s what we had)
2 green onions (I used half red onion because that’s what we had)
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes.
For a printable version of this recipe, go to the Food Network.