Tuesday, November 10, 2009

Garlic and Herb Twice-Baked Potatoes

Garlic and Herb Twice-Baked Potatoes

Serves 2.

Are these the best twice-baked potatoes I've ever had? No. But they are slightly easy to pull together, and are a great use for flavored semisoft cheeses. If there were green onions and bacon in my fridge, I would've added those, and then, and only then, they would have been in the running for a higher title. Without them, the flavor was still great for an everyday meal, but if you have the add-ins available, ADD THEM IN!

1 large baking potato
1/4 c. semisoft cheese with garlic and herbs
2 T. butter
Optional Add-Ins: fresh chives, green onions, cooked & crumbled bacon

Preheat oven to 350 degrees.
Scrub potato clean, pierce with a fork, and bake for 1 hour.
Remove from oven, slice in half lengthwise, and scooop out potato. The closer you can get to the skin without ripping it, the better.
In a bowl, combine potato, cheese, and butter. Mix until well combined. Divide mixture in half, and return to potato skins.
Increase oven temperature to 400 degrees. Bake for 15-20 minutes, or until top is golden.

Make-Ahead Option: After you have restuffed your potato skins, you can refrigerate overnight. Bake in a 400 degree oven for 30-35 minutes, until warmed through and golden brown on top.

A Note From The Little Lady: Looking for another use for your semisoft cheese? Try this great recipe: Chicken-Broccoli Mac & Cheese

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