Baked potatoes traditionally accompany a steak dinner and it just so happens that my sister-in-law J. is famous for her steak dinners. The following is her recipe for double-stuffed potatoes; it's a recipe that elevates the tuber from its humble roots. Let's just say these are value-added potatoes. Ingredients:
- 8 similarly-sized baking potatoes
- 1 onion, diced and sautéed in butter until brown
- 8 strips of crisply fried bacon, crumbled
- 1/2 cup of sour cream and more if you like
- 1 cup of grated cheddar cheese
- salt and pepper to taste
Preheat oven to 375 degrees F. Clean the potatoes under running water. Pierce the skin of each potato with the end of a sharp knife before baking, ( this will help you to avoid nasty explosions in your oven). Place the potatoes directly on the oven rack and bake for approximately 1 hour, or until done. The larger the potato, the longer it takes to bake; the end of a sharp knife will slide easily into the flesh of the potato when it is sufficiently cooked. Remove from the oven. When cool enough to handle, either split the potato with a knife from end to end to open it on one side, or remove the top 1/4 of the long side of the potato. Carefully remove the flesh of each potato with a spoon (keeping the skins intact) and place it in a mixing bowl along with the sour cream, onions, bacon, cheese, salt and pepper. Mix these ingredients together, then return the mixture in equal quantities to the hollowed potato skins. Place the stuffed potatoes on a baking sheet to put back in the oven for warming (for about 20 minutes at 300 degrees ) prior to serving. The ones that are shown in the above photo are ready to be popped back in the oven to re-heat.
Editorial Note: 'Baking potatoes' tend to be elongated and have a dark coarse skin. They're high in starch and become light and fluffy when cooked. Some of the names you’ll see in the grocery store referring to baking potatoes are Russet, Long White, and Idaho.
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