Hello my people 🙂 Yesterday, Sunday, we kicked off the week a bit early with our amazing collaboration with Window Nation – you guys have got to check it out. And if you are in the market for new windows, look no further we have an exclusive discount for The Thome Home readers, that by the way, does NOT expire!
Say what?! I know, I had to rub my eyes to when I read it too!
Over the weekend, I posted a recipe I was working on for when we had family over. We made delicious ribs and these twiced baked potatoes that were to die for. A few of you commented and wanted the recipe, so before my brain fog took ahold of me I decided to share it with you all right now!
I did not plan to share this recipe on the blog – it was a simple side dish I was making on a whim. But, when I took a bite, oh boy, it was something to be shared and made 10x over this fall season.
The “recipe” is simple.
What you’ll need ::
Potatoes – Bacon – Sour Cream – Butter – Chives – Garlic Powder – Salt + Pepper – Shredded Cheddar Cheese.
First step is making your bacon, and baking your potatoes.
Follow my recipe for making bacon in the oven …. by the way, now I just set the bacon straight onto parchment paper – forget the whole baking racks. These tricks change over the years and the parchment paper works just fine and dandy.
At the same temperature (roughly 400*) Wash, dry, and rub your choice of potato with olive oil and bake for 1 hour. We chose red skin potatoes, that’s simply what we like.
Once the bacon is done, set it aside on a paper towel to cool – same goes for the potatoes, let them cool a bit before handling.
The assembly …
Slice each potato in half. Scooping out as much of the inside as possible – what you scoop out put into a separate medium size bowl.
Once all of your potatoes are scooped, set them onto another baking sheet.
In your medium-sized bowl your staring at the beginning stages of a mashed potato! Add butter, sour cream (a dollop at a time), and mix with a hand-held mixer until creamy and fluffy. Add salt, pepper, garlic powder, stir some more. Finally, FOLD in your bacon (CHOP IT), chopped chives and shredded cheddar cheese.
All of these ingredients were eye balled to taste (dont panic, it’s super simple.)
Fill your potato boats back up, and top with more shredded cheese. You can either bake them right away (at 350* until the cheese is melted) or if they’re made in advance, cover the sheet with clear wrap and place them in the fridge until your guests arrive.
Same game plan for when you are ready to warm them through – 350*, uncovered, for 20-40 minutes. Or until warmed through.
These were just the right size, and the perfect addition to our dinner plates that evening. I love a side dish that you can make ahead and have ready for when everyone comes over.
These were surely a hit! They’re making my mouth water just looking at them again …