Twice Baked Potatoes
Barbecue season has been here officially for over a month although most of us grill all year round. I love the smell of grilled food on the BBQ… it stimulates my appetite! I would say that one of the most popular foods that grill masters love to cook on the “barbie” is steak 🥩! It doesn’t matter if it’s a T-bone, New York strip, Filet Mignon or Ribeye, steak on the BBQ is to die for! With some seasoning like Montréal Steak Spice and BBQ sauce, there’s nothing more delicious than a juicy medium-rare steak. I’m a carnivore, can you tell?
When we have a BBQ steak dinner, I love to make a nice salad, some fresh steamed vegetables although sometimes I like to serve it with my Tomatoes Provençale. Other times, I like to have our protein with Steakhouse Sautéed Mushrooms or Roasted Potatoes. Now, if I really want to have a side dish that is packed with yumminess, I go for my Twice Baked Potatoes!
When it’s time to pair a steak with a side dish, Twice Baked Potatoes is the ultimate choice – let’s not forget a salad which should be served with most meals anyway… it’s healthy 💚! It’s easy to make and the results are sinfully delicious! It’s certainly not a “low-cal” recipe but once in a while, it’s fine to indulge ourselves.
I don’t serve Twice Baked Potatoes every time we have a steak but when I do, the crowd goes wild… okay, I’m slightly exaggerating. Let’s put it this way… every time family and friends have had them, they all want the recipe because it’s that good! Now it’s your turn to serve this side and have your guests go crazy for it – it’s up to you to find out!
Bon appétit! 🍽
Here are more tasty side dish recipes for you to try… 😀
– Orzo alla Milanese
– Smoky Bacon Creamed Corn
– Quick & Easy Sautéed Broccolini
– Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds
– Chickpea Corn Salad
– Creamed Spinach ~ Steakhouse Style
and for even more side dish and vegetable recipes, click on this link… Recipe Category • Side Dish & Vegetables
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Twice Baked Potatoes
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Ingredients
- 2 large russet potatoes, scrubbed, washed and dried
- Canola oil, as needed tips & tricks
- 2 ounces light cream cheese, softened
- 1/4 cup red peppers, finely chopped plus 1 tsp. reserved
- 3 slices cooked bacon, crumbled plus 1 tsp. reserved tips & tricks
- 4 large green onions, finely chopped plus 1 tsp. reserved
- 2 tbsp. butter, softened tips & tricks
- 1/4 cup light sour cream
- garlic salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 tsp. hot paprika, or more to taste
- 1/2 cup extra-old Cheddar cheese, grated plus 1 tsp reserved
- 1 to 3 tbsp. milk, or as needed
Directions
- Preheat oven to 400ºF.
- Place potatoes on a baking sheet lined with aluminum foil. Pour a little oil on each potato to coat and transfer to the preheated oven. Bake for about 1 hour or until tender and a paring knife easily inserts into the center of a potato.
- Remove from the heat and set aside to cool, about 10 minutes;
- Reduce the heat to 350ºF.
- Cut 1/3 off each potato lengthwise and using a melon baller, scoop the flesh into a medium bowl leaving about a ¼-inch around the edges; save skins. Place the top piece inside the bottom of each potato; set aside.
- In a medium bowl, add cream cheese, red pepper, cooked bacon, green onions, butter, sour cream, garlic salt, freshly ground black pepper, hot paprika and extra-old Cheddar cheese. Mix with a hand mixer until fairly well blended. Add 1 tbsp. milk at a time and mix; repeat if needed until the mixture is creamy.
- Spoon the mixture into the potato skins. Use a fork to lift and smooth the sides and top.
- Sprinkle each potato with the 1 tsp. reserved ingredients; red pepper, bacon, green onions and extra-old Cheddar cheese.
- Transfer to the preheated oven and bake for 15 to 20 minutes or until the cheese is golden brown.
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