Twice Baked Potatoes and an Anniversary!

Yesterday was our one year anniversary! It is hard to believe that it has already been a year. I feel like we just moved to Charlottesville, when in actuality we are now living in Winston - Salem and are about to get two puppies in a matter of two weeks! Hank (yellow lab) and Polly (pug) will be seven and eight weeks respectively and we cannot wait for the sleepless nights and crate training that will soon follow :-)

Last night we cooked our anniversary dinner at home and had quite the feast. We decided to break open one of our prized Italian wines that we had shipped over while on our trip, and it was absolutely worth the wait. We had fillets on the grill , twice baked potatoes and salad. Surprisingly enough, our wedding cake was still in tact and actually not too shabby. I'm not saying it was the best cake that I have had, but I definitely finished my entire slice. These twice baked potatoes are amazingly easy, although a bit time consuming, but the flavor makes it completely worth it!

Source: The Girl Who Ate Everything

You Will Need:
  • 2 large baking potatoes
  • 2 slices bacon
  • 1/2 cup sour cream
  • 1/8 cup milk
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Cheddar cheese, divided
  • 4 green onions, sliced, divided

Here We Go:
  • Preheat oven to 350 degrees
  • Bake potatoes in preheated oven for 1-1 1/2 hours depending on size of potato
  • You can microwave the potatoes instead because it is much faster (About three minutes per potato, and make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode)
  • Meanwhile, place bacon in a large, deep skillet and cook over medium high heat until evenly brown
  • Drain, crumble and set aside
  • When potatoes are done allow them to cool for 10 minutes
  • Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins.
  • To the potato flesh add sour cream, butter, salt, pepper, 1/3 cup cheese, 1/2 the green onions, and milk 
  •  Mix with a hand mixer or wooden spoon until well blended and creamy
  • Spoon the mixture into the potato skins
  • Top each with remaining cheese, green onions and bacon
  • Bake for another 15 minutes at 350 degrees

Serves 4
Happy Feasting!


Anonymous said...

Ooooo. This was on my list for a side dish tonight and now I see your recipe for it. YUM! I love twice baked potatoes!

Maris (in Good Taste) said...

Happy Anniversary!

Tina said...

New puppies and an anniversary-that is reason to celebrate!
The potatoes look so good, I am all for loading them up. The picture has me craving them-yum!

Rachel @ My Naturally Frugal Family said...

Happy Anniversary!

Torviewtoronto said...

happy anniversary

wednelle said...

Happy anniversary to the cutest couple I know! Excited to meet the new pups and am loving hearing about all the preparations. Glad the cake was pretty good!!

wednelle said...

Ok I didn't know it would show up but "wednelle" is me, Ellie. Think ellendew spelled backwards. Might need to update that...

Erin said...

Happy Anniversary! Sounds like the perfect night!

Joanna said...

Happy Anniversary!

Those potatoes look sooo good! They remind me of the potato skins at Friday's except minus the gallons of oil.

Claire @ The Realistic Nutritionist said...

Omg congrats on the anniversary! It's crazy how fas time flies, right?

The Harried Cook said...

Happy Anniversary!!! Those potatoes look really delicious! Thanks for sharing :) And congrats on the pups... How exciting! We have a pug ourselves, and he is 6 years old... You are going to have so much fun! Great post :)