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Meals often take me back in time – whether it is to my childhood, dating Sean, living in a tiny dorm room with my sister, or making special meals for my own children. These twice baked potatoes bring back memories of two different things – my childhood and dating Sean.
My mom would make these when we were growing up. She is a fantastic cook, who also has the talent of making food look beautiful, as well. Instead of just putting the potatoes in a dish to bake, she would scoop them out of the potato skin, and put them back in. I had never attempted it until yesterday. And, you know what? Those details make quite an impression. I believe that Ethan and Gabriel ate the potatoes better than they have ever eaten them. Sometimes even food needs to look a little special in order to garner the greatest attention.
The dating Sean memory stems from a little restaurant that we would sometimes visit. They made these twice baked potatoes, wonderful soup, and salad. So, when we ate them yesterday, I could not help but smile at Sean, as I told the littles about the restaurant in College Station where Momma and Papa sometimes went on dates. They smiled their cute little smiles of wonder as I shared the story, looking at us in a different light for a moment, as the people who had this whole other life before we then created this wonderful, amazing life with them.
That is one of the things that I love most about food and family meals. It is just another little step in the making and sharing of great memories.
Ingredients
- 4 baking potatoes, rinsed
- 1/2 cup (1 stick) butter
- 1 cup sour cream
- 2 cups cheddar or Colby Jack cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 425.
- Place the potatoes in foil, and bake for 1 1/2 hours.
- Remove from oven and allow to slightly cool.
- Reduce the oven heat to 350.
- Cut the potatoes in half, and gently scoop out the potato, preserving the skin.
- Mix the potatoes with butter, sour cream, salt, and pepper.
- Spoon the potatoes back into the potatoes skins. You will only use 6 of the 8 skins because you will add slightly more potato mixture back in than what you originally removed.
- Sprinkle with cheese, bacon, and green onions.
- Place on a baking pan, and bake for another 10-15 minutes.
- Remove from oven and serve.
Enjoy!
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.
I have shared this recipe at A Southern Fairytale, Make Ahead Meals, Delightfully Dowling, and Mrs. Happy Homemaker.
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