Happy Wednesday, Crew! For my post today I wanted to share with everyone something that I absolutely LOVE. My favorite food - POTATOES.
When I was in college, we had to do a speech on something that we felt strongly about. Something we could “sell” the idea of to the class. Being the foodie that I am I, of course, chose to do my speech on food.
Since I was a child, I have loved everything potato - Mashed potatoes, cheesy potatoes, baked potatoes, french fries, potato chips, hash browns, etc! Potatoes for breakfast, lunch, dinner, and snacks! (<---- an actual line from my speech) In a “low-carb” world, potatoes have been getting a bad rap. And I’ll admit, there was a time where I was avoiding them due to my diet. However, 2018 has brought a whole new perspective for me related to food. My new attitude is telling me to EAT ALL THE POTATOES! - within a healthy moderation of course!
I’ve been on quite the sweet potato kick lately so I decided to show a little love to the regular old baked potato. What better recipe to make than Twice Baked BUFFALO Potatoes? The picture alone for these has me drooling and I can’t tell you how delicious they are - you just have to make them yourself!
Share with me YOUR favorite food! I love hearing from all of you!
Twice Baked Buffalo Potatoes
*Recipe makes 2-4 servings depending on size of the potato
2 large baking potatoes (outsides scrubbed and skin left on)
1 teaspoon coarse salt
1 Tablespoon oil
3 Tablespoons Frank’s Redhot buffalo sauce (this brand is gluten-free!)
3 Tablespoons unsalted butter
⅓ cup sour cream
½ cup sharp cheddar, freshly shredded
½ cup mozzarella, freshly shredded
3 strips bacon, cooked and crumbled (or 1/3 cup bacon bits)
½ teaspoon dried parsley
¼ teaspoon dried dill
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon salt
1 Tablespoon fresh chives, minced
*Garnish with an extra sprinkle of mozzarella prior to baking and more fresh chives AFTER they come out of the oven.
Preheat oven to 350 degrees.
Prick potatoes a few times with a fork. Brush potatoes with oil and roll around in salt. Place on baking pan and bake for about an hour or until potatoes are soft on the inside. Let cool for about 1-2 hours.
In a medium bowl, mix together buffalo sauce, butter, sour cream, sharp cheddar, mozzarella, bacon, parsley, dill, onion powder, garlic powder, salt, and fresh chives. Stir until mixture is well combined.
Slice potatoes in half the long way and scoop out center leaving about a ½ inch shell of the potato. Mix all of the insides of the potatoes with your buffalo mixture. Fill potato shells with your buffalo potato mixture.
Place in baking dish and garnish with another sprinkle of mozzarella.
Bake in oven at 350 degrees for 20-25 minutes or until mixture is completely heated through! Top with fresh chives.