I haven’t been doing much cooking lately. Broke my left foot and even though I have a walking boot cast on it, it still gets tiresome standing around on it. However, I did come up with this side dish. I meant to make potato salad out of the potatoes I baked, but they were on the soft side, so I ended up with this yummy recipe. Served it with grilled steaks and a toss salad – it was a winner!
Twice Baked Loaded Potatoes
5 mediumYukongold potatoes, baked and peeled
½ cup reduced fat sour cream
½ cup reduced fat shredded sharp cheddar cheese
6 slices cooked bacon crumbled
2 tbsp. chopped fresh chives
½ tsp. dry mustard
Salt/pepper to taste
2 green onions sliced
Mash potatoes, add all ingredients, except scallions, butter and half of the bacon and mix well. Put into buttered, covered, glass casserole dish. Dot w/ butter. Preheat oven to 350-degrees. Bake for about 30 minutes covered. Remove cover and bake another 15 minutes or so until browned on top and heated all the way through. Top with scallions and reserved bacon.