|Steak Dinner and Twice Bake Potato|
4 or more medium to large baking potatoes
Recipe is for 4 potatoes, 8 halves prepared, but can be doubled or tripled if making a larger quantity to freeze for future meals or make for a large gathering.
Tablespoon or 2 of oil to rub 4 washed potatoes
1 stick of butter cut into pats
1/2 cup cooked diced bacon (or bacon bits)
1/2 cup sour cream, or ranch dressing
1/2 cup of cheddar cheese, or cheese of choice
1/2 cup milk
1 tsp. salt (can be seasoned salt of choice)
pepper to taste
(optional chives or chopped green onions)
400 degree oven.
Rub washed potatoes with oil and bake until done, approximately an hour. Meanwhile, in large bowl add butter, bacon, sour cream.
|Ready to Freeze|
Smash and mix potatoes in bowl with butter, bacon and sour cream, adding cheese, milk, salt and pepper. Mix well until blended.
Fill shells abundantly with mixture and if serving immediately, top with more cheese, then garnish with chives or chopped green onions. Place in oven again until heated through and cheese melts and top crisps up, about 10 minutes.
* If preparing for freezer don't add garnishes until ready to re-bake in the future. I let filled potatoes cool down, then freeze on baking sheets. Once frozen half-wrap in foil and place in freezer bags.
To use from freezer, defrost with foil on, put on extra cheese and chives, and re-bake at 350 for 15-20 minutes; or take off foil and microwave; if using frozen, keep foil on and bake at 375 for 30 minutes until heated through, adding garnish near the end.
* Times may vary depending on size of potatoes.
Makes 8 servings
Estimated cost: $2.80 or less; .35 cents a serving or less.