Tuesday, March 1, 2011

Twice Baked Potatoes for 2

2 large russet potatoes
3 strips bacon-cooked and chopped
sour cream
salt, pepper, chili powder
green onions - chopped
grated cheddar cheese

Wash potatoes and prick all over with a fork. Cook in the oven or microwave until tender. Cut long ways a third off the tops of the potatoes and scoop out the insides into a large bowl. Making a boat out of the skins.
Mix milk and butter into the potato guts to make a creamy texture. Then add 1/4-1/2 cup sour cream, bacon pieces, salt, pepper and chili powder-mix well.
Place a tablespoon of butter in the bottoms of each potato boat and wrap with foil, leaving the top open. Fill with mixture and top with grated cheese.

Bake in 350 oven for about 20 minutes until warmed and cheese is melted.
Serve with green onions and sour cream or ranch dressing!
For a heartier version, cook up some sausage links - breaking into small pieces. Then mix in with the bacon bits!
**Allergy-free substitutions:
Butter - Smart Balance or coconut oil
Milk - So Delicious Unsweetened coconut milk
Sour Cream - Tofutti Sour Supreme
Cheese - omit or use less processed cheese like Asiago or Parmesan
*Try topping with BBQ sauce instead of sour cream

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