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Tuesday, April 2, 2013

Recipe: Twice Baked Potatoes

Tell me who doesn't love the combination of potatoes, cheese and bacon? Not to even mention, baking the delicious mashed potatoes within themselves. You know what I love about this dish? It is flexible, meaning that you can do up a whole lot of other variations, such as adding your favourite feta cheese, minced beef or even incorporate a couple more eggs. Just be creative and experiment around!

Difficulty: Easy-Medium


4 large russet potatoes
2 slice of bacon

3 tbsp butter, melted
1/2 cup milk
1 egg yolk
2 tbsp spring onion, chopped finely
2 slice of cheddar cheese
Pepper and salt, for seasoning


1. Preheat the oven to 230 degrees.

2. Wash the potatoes thoroughly and dry them using a kitchen towel.

3. Cover the potatoes with olive oil and sprinkle with salt. Bake for an hour in the preheated oven.

4. While the potatoes are baking, fry the bacon over medium heat in a pan until crisp.

5. Cut the potato 1/3 way and scoop out the potato flesh into a mixing bowl. (Do not scoop out every trace of flesh, as this would make the potato wobbly. What you want to do is to leave a thin wall of potato flesh still intact.)

6. Add in the butter, bacon, spring onion, cheddar cheese, pepper and salt. Add in the milk and egg yolk after. Mix well.

7. Scoop back the stuffing into the potato shell. Top with additional pepper and bacon bits.

8. Bake at 230 degrees for another 20 - 30 minutes, or until potato turns fairly brown.

View Original Recipe here