I wanted to do twice baked potatoes for a cookout, but I wasn’t in the mood for cheese. So I thought I’d do the same preparation, but using the ingredients I’d normally put on a baked potato. I wasn’t sure how successful it would be, but everyone said it was better than the normal cheesy kind.
8 large Russet potatoes
1 cup bacon fat
1 cup sour cream
1 large onion
½ cup chives
Insert skewers in the potatoes and put them in a 400° oven. You can wrap them in foil, like I did in that link, or do them unwrapped, like I did here. While they bake, melt a couple of tablespoons of bacon fat in a pan. Shred the onion and cook until well browned.
Go through the chives to pull out any dead stems, then dice and set aside.
Dice the onions fairly small.
When the potatoes are done (about 45 minutes to an hour, the skewers come out without resistance) take them out and cut them in half.
Scoop out the inside of each half with a spoon. Leave just enough so that the skin retains it’s shape. Take out a little more than you would if you were making potato skins.
Put the scooped-out potato in the same pan you did the onions in, and add the bacon fat, sour cream and onion. Mash everything together and check if you need salt and pepper.
If you recognize that tool I’m using, it’s the same one I used for the chili a while back. I didn’t want to like it, but I’m finding it makes a bunch of jobs easier. Thanks honey, you were right. (She didn’t read it the first time I said that. I’ll keep bringing it up until she says something about it.)
Once everything is mashed together, add the chives and mix gently. You don’t want to crush the chives and turn the potatoes green.
Scoop the filling back into the skins. Cover tightly with plastic wrap and you can keep these for several days in the refrigerator before cooking them, or freeze them for several weeks. I can’t say exactly how long. This is a brand new recipe and I haven’t kept any of them around that long. When you want to serve them, reheat in the oven or microwave until hot. (See, I can use the microwave.) For a crispy top, finish under the broiler.
And that’s it.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.