Twice Baked Potatoes

Twice Baked Potatoes

5 russet potatoes

1 pound of bacon

2 cups cheddar cheese, shredded

green or any color pepper

1 shallot

2 cloves garlic

1 bunch green onions

butter 

milk to texture

salt and pepper to taste

Wash potatoes. Prick with a fork all over. Microwave for 15 minutes, or until done. Scoop out the potato pulp with a spoon, or cut around the edges and through the middle loosening the potatoey goodness inside. Transfer to a bowl.

Cook bacon while potatoes are cooking. Pan fry or bake. Either way, save that lovely bacon grease. We’re going to use this lovely grease, but if you were just frying bacon, for the love of all that is holy save that stuff. I can’t know that you discard lovely bacon grease. This is a personal rule. More on those, later. 

Chop finely shallot, garlic cloves and pepper. If you don’t have picky kids or spouse, chop however big you want, I have to try to hide things in this house. Take the lovely bacon grease, heat in pan, add your chopped aromatics. Saute til translucent. 

Mash potatoey goodness with butter, milk, salt and pepper to desired texture and taste. Next, you guessed it, combine the two. Add 1 cup of your shredded cheese and 1/4 cup chopped green onions. Crumble the bacon slices. Hopefully you have some left.  Fold all in until well mixed. 

Fill your empty shells with the concoction of wonderful. Top each half with remaining cheese. Slightly push down on the cheese to make sure it sticks to the potato.

Put your potatoes on a sheet tray and flash freeze until each potato is a little brick of goodness destined for the cold deep sleep. Will take 3-4 hours. Label your freezer bag, remove as much air as possible. To reheat, in a 350 oven bake potatoes for 30 minutes or until hot.