Shortcut Twice-Baked Potatoes with Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Alice Marcus Solovy of Skokie, Illinois, writes: Although I'm retired now, I like recipes that are fairly quick. Usually I'm just cooking for my husband and daughter, but occasionally we're joined by our eldest daughter and her family. When it comes to getting dinner ready, I have a system. While the main course is cooking, I'll prepare the potatoes and other side dishes. When guests come over, I'm not too fond of letting them help in the kitchen. I'm kind of a tyrant that way. I'd rather make dinner myself and have it all ready. To cut down on the cooking time, these potatoes are cooked in the microwave first, then stuffed and rewarmed in the oven. Ingredients:
3 slices thick-cut bacon, coarsely chopped |
4 10- to 12-ounce russet potatoes, scrubbed, each pierced several times with fork |
1/4 cup (1/2 stick) butter |
1/4 cup whole milk |
Directions:
1. Sauté bacon in heavy medium skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
2. Bake all potatoes in microwave on high until tender, about 10 minutes per side. Cut top 3/4 inch off each potato lengthwise. Scoop cooked potato flesh into medium bowl, leaving 1/4-inch-thick potato shell. Add butter and milk to potato flesh in bowl and mash well. Stir in bacon; season to taste with salt and pepper. Spoon potato mixture into shells. Place potatoes on baking sheet.
3. Preheat oven to 400°F. Bake potatoes until filling is heated through and shells are crisp, about 30 minutes.
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