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Bonjour my friends, I'm Frankie and welcome to Club Foody! Although most of us grill all year round, barbecue
season is officially here! There's nothing more summery than eating outside on a patio. The list
of barbecued food is quite long but one of the most popular to grill outdoors is steak! It's even
better when it's paired with a delicious side dish... In today's episode, I'll show you how to make my
Twice Baked Potatoes! This recipe is packed with yumminess also it is the perfect pairing when
it comes to steak. It is very easy to make and the results are super flavorful... So my friends,
let's get cooking! So here we have a baking sheet lined with aluminum foil because we don't want to do
extra dishes... you're with me on this one, right? Okay... Then we'll place our scrubbed, washed, dried russet potatoes
on it also known as baking potatoes. We'll pour a little canola oil on each potato just enough to rub it all over
the skin - by coating them with oil the skin will get crispier which makes things easier for the
purpose of this recipe. We'll transfer the potatoes into a 400ºF preheated oven and bake for 1 hour
or so. We'll remove them from the heat and check if the potatoes are done. So to find out,
we'll use a knife and insert into the center of the potato - if it goes in easily, they're cooked. We'll
let them cool off a good 10 minutes so we can handle them easier. Meanwhile, we'll reduce the
oven temperature to 350ºF. So now that the potatoes have a time to cool off, we'll cut off a
third of the potato lengthwise. Now they're still pretty hot so be careful... you might want to use a
paper towel or oven mitten. Next, we'll scoop the flesh into a medium bowl including the top piece
leaving about a 1/4-inch around the edges - I use a melon baller because it's smaller so
I don't take too much out. Then when we're done scooping, we'll place the top piece of the potato
skin inside the bottom of the potato that way it makes a stronger vessel for the stuffing.
Now we'll combine with our potato cream cheese, red pepper, cooked bacon, green onions, butter, sour
cream, garlic salt, freshly ground black pepper, hot paprika, and extra-old cheddar cheese. We'll use a
hand mixer and process until the ingredients are fairly blended together. Then we'll add only 1
tablespoon of milk at a time and process again. If it needs more then we'll add another tablespoon
and mix again - we don't want to add too much but we want to add enough so the mixture is creamy
but not wet. My mixture wasn't quite there yet so I added another tablespoon of milk. It's not an
exact science because it depends on the size of the potatoes and let's be honest; although
I post all the measurements of the ingredients on the website, you might add a little bit more
of this or a little less of that therefore the quantity of the milk can vary but I know you're
very smart and clever and you'll figure out how much you need and why do I know you're intelligent?
Because you're watching my video! All right, so when we'll have our desired consistency, we'll spoon the
mixture into the potato. Then we'll use a fork to lift and smooth the sides and top... just like this!
We're not doing this to be artistic although it's always nice to have a great presentation but we
got a few more things to add... we're not done yet! So now, we'll sprinkle our reserved ingredients on
top which are red pepper, green onion, bacon and extra-old cheddar cheese. Then we'll transfer
the potatoes into a 350ºF preheated oven and bake for 15 to 20 minutes or until the cheese is
golden brown. We'll remove from the heat and serve them immediately... And my friends this is our Twice
Baked Potatoes! You won't believe how amazing these delicious potatoes are! They are the perfect side
dish for a grilled steak! Super loaded with yummy ingredients, these twice baked potatoes will be the
star of your next barbecue dinner! I hope you give it a try soon and be sure to visit clubfoody.com for
ingredient amounts, directions, and more info... Until next time my friends, bon appétit!
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