Do NOT let the husband loose in a grocery store. I’m in the checkout line, pulling things out of the cart, and there are these 2lb potatoes. I’m not joking. I brought them home – thankfully he only bought two – and the biggest was a little over 2 lbs. Well, jeez, what the heck am I supposed to do with that? A whole pot of scalloped potatoes?
I just started back on my Atkins diet, because my blood sugars are running a little high, so whatever I made out of the potatoes, I couldn’t eat anyway, so I didn’t have to worry about making the potatoes healthy in the least bet. My favorite potato ever, was the Keg twice baked potato.
So, this is kind of a keg recipe. I found a copycat recipe online, but I put the onions and cheese inside the potato as well as more cheese on top, and topped it off with just a tablespoon or so of panko to add a little crunch. And, I didn’t have any bacon on hand, so I used the imitation bacon bits – my hubby likes them anyway – and I think they made them look really pretty when you cut into it.
So I hope you like this version. It really was simple, with a 2lb potato to work with. Luckily, he only ate one half per dinner. I made both potatoes, so he had several dinners’ worth.
- 2 large baker potatoes (russet) with thick skins
- 1/2 cup sour cream
- 3 green onions(chopped)
- crispy bacon bits (real or imitation)
- 1 tsp minced garlic
- 1/2 cup shredded sharp cheddar
- a couple tablespoons panko
- Bake the potatoes till “just” done. Don’t want the too soft, and if you happen to take them out a little too early it’s okay, it actually makes scooping the insides out a little easier. Let cool for an hour or two, until they’re comfortable to handle. And if the insides are not soft enough to mush up, put in bowl with plastic warp over it and microwave about 4 minutes on high. This made them nice and mushy to make the filling.
- Cut potatoes lengthwise in half, and scoop out the insides, leaving about 1/4″ on the sides and bottom to keep the skins stable. Put the insides in a bowl and mix in sour cream, onions, bacon bits, garlic and about 2/3 of the cheddar. Mash it up really well so it’s smooth. Add a little more sour cream if it’s too thick and not quite silky (with lumps of course)
- Scoop the filling back into the skins. Top with remaining cheese. Sprinkle a fine layer of panko on top.
- Bake at 425 degrees for about 15 minutes until hot through and panko is just lightly browned.