DINNER FOR 2ISH: Twice-baked potatoes
Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. If you're like us, you are probably looking forward to some much-needed downtime the next three weeks. Make baked potatoes even better by loading them up with your favorite toppings and baking them a little more!
- Two or three large potatoes
- 1/2 stick butter
- 1 cup sour cream
- 1 cup cheddar cheese
- 1 cup bacon (cooked and crumbled)
- 1 cup green onions
- Splash of milk
- Clean the potatoes. Rub them with oil and sprinkle with salt. Use a fork to poke a bunch of holes in each potato. Bake at 400 degrees for about 45 minutes.
- While the potatoes are baking, cook the bacon. If necessary, grate the cheese.
- Remove the potatoes from the oven. Make a cut in the top of each and carefully scoop the insides into a bowl, being careful not to damage the "shell" too much.
- Combine the potato insides with the other ingredients. Add a little milk to thin and salt and pepper to taste. Top with some extra cheese.
- Re-fill the potato skins and return to the hot oven. Reduce the heat to 350 degrees and bake the potatoes for 15-20 minutes until the top is just brown and the potato is hot throughout.