When I think of comfort food, the first thing that pops into my mind is the humble potato. Whether it’s mashed, fried, or baked, potatoes have a way of warming the heart and filling the stomach. But the recipe that stands out above the rest is my Double Baked Potatoes! Imagine a potato, baked to perfection, then stuffed with a savory mixture of diced onions, crispy bacon, smoked ham, and an irresistible blend of melted Mozzarella and Cheddar. It’s then baked again until the cheese is golden and bubbly. The result? A flavor-packed, satisfying meal that is sure to impress. This dish is perfect for those colder months when all you want is something warm and hearty. But I’ve found that it’s a hit any time of the year. What I love about this recipe is its versatility. It can be a standalone meal or a side dish, depending on what you’re in the mood for. Plus, it’s not as complicated as it sounds. With some simple ingredients and a couple of steps, you can have these delicious double baked potatoes ready to serve. So, are you ready to give it a try? Trust me; your taste buds will thank you!
Ingredients
- 6 medium size baking potatoes
- 1 medium to large onion, diced
- 1 (16 oz.) pkg. bacon, cooked and crumbled
- 1 1/2 c. cooked, smoked ham, cut in small cubes
- 1 1/2 c. cheese (I use part Mozzarella and part Cheddar)
- 2 Tbsp. butter or margarine
- 1/4 c. milk
Baking Instructions
- Wash the potatoes, rub them with oil and bake at 350° until done.
- Let them cool and cut in half lengthwise, leaving about 1/4-inch around the shell.
- Scoop out the potato.
- Set the shells aside.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Medium
The Great Potato Escapade
There I was, in my humble kitchen, armed with six medium-sized baking potatoes, a mission, and a questionable sense of humor. My task? Double Baked Potatoes. The stakes? Well, my dinner, and my pride.
The Potato Prepping Predicament
First things first, those potatoes needed a good scrub. You never know where they’ve been, or what they’ve rolled in (probably dirt). So, I got to work washing those taters, giving them the full day-spa experience. Once they were squeaky clean, I rubbed them with oil. It was like preparing them for a suntan, except the sun’s replaced by an oven and the tan is, well, a full-blown bake at 350°.
The Cool Down and the Big Split
After their hot date with the oven, the potatoes were left to cool, much like how I cool down after an intense session of… peeling onions. Yes, we’ll go with that. Next came the operation: cutting them in half. The trick is to leave about a 1/4-inch around the shell. Any thinner and you’ve got a potato skin, any thicker and you might as well just eat the potato as is. It was a surgery of the most delicious kind.
The Great Potato Scoop
Armed with my trusty tablespoon, I set out on my mission to scoop out the potato. It was like digging for gold, except the gold was potato, and potato is better than gold. I set the shells aside, promising them that they’ll be filled with even greater treasures.
The Battle of the Bacon and Ham
Next came the bacon and ham. I cooked the bacon until it surrendered its crispiness, then crumbled it into submission. The ham, already cooked and smoked, was cut into small cubes. I felt like a general, leading my army of bacon and ham into battle against the hunger.
The Cheese Conundrum
Then came the cheese. I decided to mix it up with some Mozzarella and Cheddar, because why not? Life’s too short for boring cheese. Besides, the more the merrier, right?
The Butter and Milk Melodrama
Now, what’s a potato without some butter and milk? A sad potato, that’s what. So, I melted some butter, mixed in the milk, and watched as they became the best of friends. It was like a cheesy, bacon-y, ham-y rom-com in my kitchen.
The Grand Finale
I mixed everything together and scooped the mixture back into the potato shells. The potatoes, now double stuffed, looked like they were ready to burst with joy (or bacon, ham, and cheese).
The Encore
Back into the oven they went for their encore, emerging golden, bubbly, and smelling like heaven. As I took my first bite, I knew I had succeeded. My dinner was saved, my pride was intact, and the potatoes were doubly delicious.
So, there you have it, my friends. My tale of Double Baked Potatoes. It was a journey filled with laughter, tears (thanks to the onion), and a whole lot of cheese. But in the end, it was all worth it. Because in the great words of someone somewhere, “Life is short, eat more potatoes”. Or was it bacon? Or cheese? Ah, who cares, as long as it’s delicious.
