Twice Baked Potatoes
Sauteed onions enhance the flavor of an old favorite.
- Preheat oven to 375°.
- Prick potatoes evenly with a fork. Microwave for about 7 minutes or until cooked through. Wrap in foil and let sit for 15-20 minutes.
- Meanwhile, cook bacon to desired crispness, drain on paper towels and roughly chop. Remove bacon fat from skillet, leaving about 2 tablespoons in the pan. Add onion and saute over medium heat, stirring frequently, until caramelized. Remove from heat, season with salt and pepper. In a small bowl, combine the chopped bacon, onions and shredded cheese.
- To assemble: Slice each potato in half lengthwise. Scoop out the center of each potato half into a medium bowl, leaving behind a sturdy shell. Use a fork to mash the potatoes to desired consistency. Add paprika, sour cream, melted butter, and half of the bacon and onion mixture. Season to taste with salt and pepper. Scoop filling into prepared potato shells. Top the assembled potatoes evenly with the remaining bacon and onion mixture.
- Place on a baking sheet and bake for 15 minutes or until heated through and golden brown.
Recipe courtesy of Chef Kates,
ALDI Test Kitchen
4 medium russet potatoes
8 strips Appleton Farms Premium Sliced Bacon
1 medium onion, sliced
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
3 ounces Happy Farms Monterey Jack Cheese, shredded (about ¾ cup)
½ teaspoon Stonemill Essentials Paprika
¼ cup Friendly Farms Sour Cream
¼ cup Countryside Creamery Unsalted Butter, melted
8 potato halves