I remember specific things about my Grandparents cooking. My Grandpa always made apple pie and homemade whipped cream and my Grandma made twice baked potatoes. I was hit yesterday with the desire to make these potatoes out of the blue. I am not sure where the recipe came from but thanks Grandma. I hope you enjoy them.
4 Medium Sized Russet or Idaho potatoes
4 Strips of Bacon (chopped)
2 TBS Butter
1/4c Coconut Milk ( you can use any milk that you prefer)
2 TBS of Plain Greek Yogurt (or Sour Cream)
4oz of Brie Cheese
Salt & Pepper to Taste
How to Make it:
Preheat your oven to 350 degrees. Brush the outside of your potatoes with a small amount of olive oil. Season with salt & pepper. Bake your potatoes on a baking sheet for 45 minutes or until they are soft. Once they are done, remove from the oven and slice them in half, length wise. Wait for them to cool off enough to handle before scooping out the middle part of the potato. Leave about 1/4 inch of potato around the edge.
Once your potatoes are done, increase the temperature of your oven to 400 degrees.
While your potatoes are baking cook your chopped bacon, drain and set aside. Keep the bacon fat for use when cooking your Steak Dinner with Onions & Mushrooms.
Combine in a large bowl your scooped out potato, milk, greek yogurt (or sour cream, butter and 1/2 of your bacon. Add a tsp of the bacon fat to add flavor. Salt & pepper to taste. Mix well.
Portion out your mixture into the 8 potato halves. Arrange slices of brie cheese on top. Return to the oven for 15 minutes or until the cheese is melted and slightly browned. Sprinkle the rest of your bacon on top and enjoy!
In Health & Happiness,