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Recipe: Twice Baked Potatoes

March 19, 2012

Lately I have not wanted to eat meat. Not that I was a huge meat-eater before—I have all these weird dietary rules for myself concerning meat, so I basically just eat birds and fish—but I’ve been craving fruits and veggies. And any time I’m like, “Hmm, I guess I’ll make a chicken breast.”, as soon as I put it in my mouth, I lose my appetite.

So, basically, my body is forcing me to become a veggiesaurus.

The other night I was super hungry and also super lazy, so I decided to repurpose some leftovers to go with some easy-to-make roasted veggies. I checked out the fridge and remembered the extra baked potato I’d made a few nights earlier. I’ve never actually made twice baked potatoes, but I’ve always loved eating them (Because starch + cheese = awesome) and I thought to myself, “I can figure this out.”

And y’all. I DID.


Baked potato (If you need them, click here for directions on how to bake a potato.)
Sour cream
Cheddar cheese
Bacon bits (If you so choose)


Preheat the oven to 350.

Since I had already baked my potato, I microwaved it until it was warm enough to be easily cut into. Then I cut the potato directly in half and scooped out the fluffy white potato parts into a small mixing bowl, leaving the skins in-tact.

I made sure to mash the potatoes until they were pretty smooth (I like my potatoes smooth, yo.) and then added in the milk, sour cream, cheese, chives, turkey bacon (I not a complete veggiesaurus yet.), garlic salt, and pepper. I just eyeballed the measurements on the ingredients. I think the biggest thing to remember is that you don’t want to use too much milk or the potatoes will become really runny.

Once everything was thoroughly mixed, I spooned half the mixture back into each potato skin and popped them in the oven for 15 minutes.

When they were done, they were creamy and cheesy and garlicky and delicioso. Sadly, I didn’t have the forethought to take pictures of the potatoes as I was making them or when they came out of the oven. Sorry about that. But do know that they are yummy and pretty. And yummy.

Happy cooking!

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