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18
PAGE HEADER.....
RECIPES
TWICE BAKED POTATOES
Serves 4
INGREDIENTS
4 large potatoes
2 bacon rashers
½ cup sour cream
30g unsalted butter
2 green onions, thinly sliced
1 teaspoon garlic salt
¼ teaspoon cayenne pepper (optional)
2
⁄3 cup grated tasty cheese
Salt & pepper to taste
METHOD
1. Pre heat oven to 200°C.
2. Wash and scrub potatoes then dry. Place
into pre heated oven right onto the wire
rack. Cook for 1 hour or until potatoes
give a little when squeezed.
3. Remove potatoes and let them cool
slightly. Lay potatoes on their side and
cut the tops off of them. Scrape out
potato insides into a large mixing bowl
with a spoon leaving about 5mm on the
walls so the skin will hold shape.
4. Cook bacon in a non stick frying pan
until crisp; drain on paper towelling.
Finely chop.
5. Reduce oven temperature to 190°C.
6. Assemble the motor body with the
potato masher attachment set to the
finest setting; using speed 15 mash
potatoes until smooth. Do not over
process as this will cause the potatoes to
be gluey.
7. Add half the bacon, sour cream, butter,
green onions, garlic salt, cayenne and
half the cheese into mixing bowl with
potatoes and mix together with a spoon
or spatula.
8. Spoon potato mixture back into potato
skins slightly over filling and place on
a baking tray. Sprinkle the remaining
cheese and bacon on top of each potato.
9. Place potatoes back into oven for 20
minutes or until heated through and the
cheese is melted.
BSB380_IB_B13_FA.indd 18 8/02/13 4:22 PM
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