Hi guys, I'm Laura vitale [on] this episode of Laura in the kitchen
I'm going to show [you] how to make a twice baked potato
[I] love these and they're great [for] side dish for thanksgiving or any holidays my [dummy] that might be coming up
Or just a society in general because of that delicious, so let me take your ready ingredients, so we can get started
Running some potatoes that I roasted in the oven so that's so nice and tender you need some whole milk
Some chopped bacon some grated sharp cheddar sour cream finely chopped green onions some butter and salt and pepper
That's it. So you can simple now for the potatoes
these are just
Baking Russet potatoes that I've cooked in a 400 degree oven and they baked for around an hour or [until] they're you know fully softened
And cooked through and I just took them out of the oven so these are going to see her for [a] few minutes until they
Cool just enough for me to handle them. So now the first thing. I need to work on
if I can get the stove on is
Crisping up the Bacon now in this little skillet. I'm just going to add my bacon and
I'm just going to cook [that] until it's nice and crispy [and] at the same time in this little back
Saucepan
Right here. I'm gonna warm up my milk with the butter
Just until the milk is nice and warm and the butter is melted
It doesn't need to be boiling, and you don't want it to come to a boil just want it to be a nice simmer
So just keep an eye on both of these and in the meantime. I'm just going to tidy up just a little bit
I'm gonna just wait for these potatoes to cool a little [bit] longer
Just Gonna remove my bacon to a clean Bowl
With a slotted spoon because I don't want the bacon grease to go into the potatoes [just]
[going] to get rid of that my butter mixture is perfect the butter is melted
The milk is nice and warm
I never recommend adding cold milk to mashed potato ever because what happens is
It gives you that awful like wallpaper paste consistency
Which I hate my mashed potatoes to be perfect anything that has go with my fraternity's be fluffy doesn't need to be done gluey
Consistency so I've hacked my potatoes and now I'm going to scoop out the flesh, but you want to leave like a quarter-inch border around
Because that's you know I'm going to keep your potato together otherwise if you want to take the whole thing
[it'd] fall apart so like that see there's a little border. That's what you want. So just
continue to do them all
Once you have all the flesh in your bowl. You're just going to take a masher and mash this up now
I have to tell you I
am so passionate about
Potatoes, [I] just I love potatoes. [oh], I mean I could eat them anyway. I think that [a] good
Really good twice baked potato perhaps to have some kind [of] cheese in it
And it has to have something that just takes it from like just a regular baked potato which it's great with a little bit of
Butter and some pepper too something that's really worth putting your time and effort into so this I [think] is really delicious
[but] [now] chew my potatoes want to season these really well with salt and pepper
because potatoes really need salt because I don't really taste like a whole lot and
So I just can't wait to make these. I love you know bacon Cheddar. I mean please how bad can that possibly be
[but] I also do love [dutchess] potatoes too which I think I'm going to have to share with you guys soon
If you um if you want to share what your favorite potato dishes down below please feel free to
My was getting trying to get see no suggestions from you guys. That's what inspires me
You know I cook a lot and a lot of the times it comes from you
[and] I post on my Facebook and then you guys say oh
I wish you could make this right wish you could make that that's when I get into the kitchen and I start cooking up
So anyway
I'm adding my butter and milk mixture a [little] bit at a time because
you know what sometimes you may need the whole thing and sometimes you may not so
it's really something [I] would put a little bit of a time here a little bit [there] just to kind of get it to the
perfect
Texture that looks perfect to me. I'm going to add in [some] sour cream. [I] like the nice tankiness that it provides
also going to add in some scallions
the finely chopped some of this cheddar not the whole thing I'm going to just use [some] of that and
finally the crispy bacon
Now just stir everything together until everything is really [nicely] mixed
Awesome, so now. I'm just going to take this mixture and
Spoon it into your little potato boat. That's it
That's simple and easy
Okay, so now that they're all filled. I'm just going to scatter this cheese over the top
I know. This is like really indulging a potato dish, but trust me when I tell you it is worth it
So just do your best scatter is evenly as possible because you never want to gyp anybody or special around the holidays
You want them to all feel?
after getting the proper respect they deserve
okay, now I have the oven cranked up to 425 and [I'm] just going to pop these babies in for 10 to 15 minutes or
Until the cheese is nice and melted and the potato mixture is nice and warmed all the way through
I'll show you what they look like when they're done
My potatoes [just] baked for 10 minutes and look at me. I'm ready these look so
amazingly delicious, I just got to get into one of these immediately you should probably let them cool a little bit but
I'm going to just go right in because I just can't take it. Just look so good and I eat the skin and everything
[well], you know before I roasted the potatoes
If I baked them I did scrub them really well, so I will eat the skin as well. [I] love the crunchiness
Mmm, all right I got it mmM
It is so delicious
And I do understand that a lot of people are gonna say that's a really indulging potato it is but it's the holidays
It's you know. I don't like this every [day]
But it's the holidays so I can't like the excuse I'm in again for another bite if you want this recipe
And I'm telling you you need this [recipe] in [your] life because it is just divine
laurainthekitchen.com
for the full recipe
[above] enjoy spending time with me. I'm gonna go back to eating and got company coming over
So I will see you guys in the next one bye. Bye