This is my mother’s version of a classic recipe. Cheddar and bacon make this her “kids” version, but I don’t know many adults who wouldn’t gobble this up too. It’s a recipe from my childhood and the ultimate comfort food!
Serves 8
My mother suggests cutting each potato in half. I usually cut the top third off the potato making a more rounded shaped boat. So this recipe would serve 4 (hungry) kids when I make it.
Ingredients
- 4 large baking potatoes
- 2 large egg yolks
- 1 cup mild white cheddar cheese, grated
- salt and pepper to taste
- 8 ounce sour cream
- 4 slice bacon, cooked to crisp and crumbled
- 2 tablespoon chives
Directions
Wash and Dry the Potatoes, then prick with a fork in a couple of places. Place them on the center rack of a 375 degree F oven. Bake for 30–40 mins, until done.
Cut each potato in half and scoop out pulp into a bowl, taking care not to break the skins. You’ll have 8 “boats”. Mash the potatoes and beat with an electric mixer until smooth. Beat in the remaining ingredients. Add in additional 2 oz of sour cream if necessary to make them fluffy. Add salt and pepper to taste.
Using a spoon, fill the potatoes to level. Fill a pastry bag fitted with a large tip with the remaining potato mixture. Swirl the remaining potato mix onto each “boat” in a decorative manner.
To serve: Preheat oven to 375 degrees F. bake the boats about 25 minutes until heated through and golden brown on top. Serve warm.
Hi uncle Greg we were looking at the twice backed potatoes we make them every year at Christmas. Wish you were here
From Duncan
Have a great holiday! GREG