For better or for worse, I love the potato. Such a versatile food that can be mashed, roasted, fried, baked. They’re delicious in everything from soups to pizza, bread to shoestring fries, the perfect starchy blank slate for pretty much any meal. And, like green beans and pecan pie, they’re a staple on every holiday table. This year, for Thanksgiving 2010, we’re taking them twiced baked. In my humble opinion, twice baked is one of the best ways to eat a potato. Combining everything delicious about a baked potato, mashed potato, and potato skins, this dish is often the main course in our post-Holiday binge.
Though this is only the third recipe of this year’s Thanksgiving line up, you can now enjoy our entire “Guide to Holiday Eating.” Miles bigger, broader, and more varied than last year’s roundup, this list will have you covered throughout the eating season! Also, I can now be found writing monthly as the “Southern Food Expert” (a title I did not award myself) on Menuism. My first post, about the difference between barbeque and cookout, went up last week and had some, well, interesting responses. Finally in the news category, you’ll notice that Biscuits & Such is undergoing some changes in appearance. We (Dan) will be slowly modifying the way the site looks. We’d (I’d) love feedback/suggestions, etc. We’re so excited for the end result! And with that, I’m off to take more painkillers, recover from having my (completely sideways and impacted) wisdom tooth out, and work on my tshirt quilt. I’ll leave you with a picture of the adorable, ADORABLE, birdies my dear Emilie and I made this weekend.
Twice Baked Potato
4 russet potatoes
1 cup mayonaisse
1 stick butter (room temperature)
Salt & pepper to taste
1 cup cheddar cheese
1 lb bacon
Bake your potatoes for 2 hours in a 350 oven. Remove and let cool.
Cook bacon and let cool.
Gently scoop the insides of the potatoes out, leaving the skin in tact. Whip the potatoes, mayonnaise, butter, and salt & pepper together. Scoop the mashed potatoes back into skins. Sprinkle with bacon and shredded cheese. Bake for another 20 minutes at 350. Serve!