Originally, I was not even going to do a post for this recipe.  Why?  I thought everyone knows how to make twice baked stuffed potatoes right?  Everyone has their own unique recipe for this lovely side dish.  Then it occurred to me, as I was in the middle of making these delectable goodies, that maybe, just maybe, I could ask my DH if this might be something he could make on occasion.  Well, he said if I did a step by step post, he would give it a try.  Then, dang, it was already too late - as these were done.  This was the only picture I took.  So I said, what if I carefully type out each step - would that work?  He was dubious.  You see, my DH has many many talents, cooking, is not one of them.  I am ok with that.  He programs this blog.  I could not do it if my life depended on it.  I am just not technical in any form or way.  It is interesting, that when it comes to a computer problem, I get all stressed out.  When my DH is cooking (on very rare occasions) he gets all stressed out.  So, he fixes any computer issues for me, and I cook some of his favorite foods, this being one of them.
Well, lets give this a try.  Here is a step by step recipe for Twice Baked Stuffed Potatoes I hope to have one day down the road, prepared from my very own Dear Husband.
List of Ingredients:
3 large Baking Potatoes, skin scrubbed, left on
1/2 cup melted butter
2 finely minced garlic cloves
2 finely chopped green onions
2 big Tablespoons of Yogurt Cheese
1/2 to 2/3 cup Parmesan Cheese
salt and pepper
Lots of grated Aged cheddar cheese to sprinkle on top of each potato
4 strips of bacon, cut into small pieces
Once the potatoes have been scrubbed, poke the top and bottoms of the potato with a fork.  Two or three times for each side.  Place in the microwave to bake, (using the baked potato setting) turning the potatoes over, half way through.  Once cooked, remove from the microwave, to sit on a plate for about 10 minutes.
Then slice each potato in half, lengthwise, keeping the skin in tact.  Allow to cool for 10 more minutes.
While the potatoes are cooling, melt the butter, and add in the finely minced garlic, and set aside.
Finely chop the green onions.  Next, grate up a bunch of Aged Cheddar Cheese.
Once the potatoes have cooled, using a spoon, carefully remove the potato pulp into a bowl.  Leave enough potato in the skins to create a firm potato skin hollow.  Once all of the potato pulp has been removed, add the melted butter, garlic, Parmesan cheese, yogurt, finely chopped green onions, salt and pepper to the bowl, and gently mash the ingredients together.  Taste for any extra seasonings or extra Parmesan Cheese.  Then using a spoon, refill the potato skins with the mashed potato stuffing, and place into a casserole dish or baking pan.  Sprinkle a generous amount of Cheddar cheese on top of each potato.
Heat up a frying pan on medium heat.  Add in the chopped bacon, and brown until golden and crisp.  Transfer the bacon to a paper towel lined bowl to drain any excess renderings.
Preheat the oven to 350 degrees, and sprinkle the bacon bits on top of each potato.  Bake in the oven uncovered just to reheat through and melt the cheese.  About 30 minutes.
P.S. Dear DH - if you make these, I will cook up the main dish, with dessert.  Dessert that has SCD Whip Cream.  Promise, cross my heart! xoxoxo

Ina Gawne


  1. On our first date, Rick took me to his place for dinner, where he had cooked the most amazing roast dinner I have ever eaten.
    I was hooked.
    He cooks breakfast on the weekends (using every pan and making a huge mess), but he has never again cooked a dinner like the first one.... sigh!
    Every time I see stuffed potatoes I wonder WHY don't I do this more often - I love them x

    1. Wow...he was seriously trying to impress you! You need to get that boy back in the kitchen for roast beef dinner! 🙂

  2. Oh, I hope you get these courtesy of your husband later! 😉 I suspect he may require you to do an updated post with more photos for the tutorial though. These look gluten free delightfully delicious, Ina! 🙂 (Sorry, couldn't help myself, dear.)

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May 30, 2011