Twice Baked Potatoes

Most of the time when I cook, I’m only cooking for two. Since I’m not the biggest fan of left-overs, I do make an extra effort to pare down dishes to just two servings.  This is a great side for steak, and perfectly sized for two.

Twice Baked Potatoes

1 large baking potato
4-5 T. milk
2 slices of bacon, fried and crumbled
1 oz. cheddar, finely grated – reserve 2 t.

Thoroughly wash potato and make puncture holes in it with a fork. Place on a microwave-safe plate and cover with a paper towel. Microwave on high for 5-6 minutes or until tender when poked with a fork. Cut in half long-ways and let cool until easily handled.

Scoop out middle of potato, leaving enough potato so that the skin holds its shape. Mash up scooped out potato with milk. Stir in crumbled bacon and shredded cheddar. Scoop half of the mixture into each potato skin and top with remaining cheddar.

Place in a baking dish and bake at 350 degrees for 20 minutes or until heated through.

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