Cheap. Easy. Fast. Three words I wouldn’t want to use to describe my daughter. Three words I love when discussing food. Summer is here, and it’s freakin’ hot in my house. I want to spend my money on mai tais sipped by the sea, and I want to spend my time outside in the shade rather than my un-air conditioned kitchen. Alas, a girl’s still gotta eat. So inconvenient.
These twice baked potatoes were seriously awesome. I kind of wanted to eat them all myself. I bought potatoes, sour cream, and chives from the store, and the rest of the ingredients were basically a fridge raid situation. I love potatoes because they’re an amazing blank canvas. You can add whatever you like. Salsa, veggies, bacon, kimchee, whatever you’re into. A potato will make it awesome.
If you cook the potatoes in the microwave the first time around, then you really only have to use your oven for about 10 minutes. It saves so much time. Who wants to have their oven on, baking a potato for forty five minutes, in the middle of the summer? That’s pure lunacy.
Once the potatoes are cooked and then cool enough to not set your fingers on fire, all you have to do is scoop out the guts, mix in the good stuff, don’t skimp on the cayenne, then throw them under the broiler for melty, crispy action. Then stuff your face. That’s what life’s for.
Don’t make your life complicated. It’s too hot for that nonsense. Use up leftovers from your fridge, mix it with a fat fluffy potato, and just be happy.
- 2 medium russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 slices cooked bacon
- 4 slices thin cut deli ham
- 1 tablespoon chopped chives
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Scrub your potatoes and pat them dry. Poke the potatoes several times with a fork. Rub the potatoes with olive oil and salt and place on a microwave safe dish. Cook on high in the microwave for 5 minutes. Flip the potatoes over and cook for another 5 minutes. Pierce the potatoes with a sharp knife to check if they're soft all the way through. If not, cook them another minute or two at a time until cooked through.
- Allow the potatoes to cool slightly, then slice them in half lengthwise. If you're anything like me, you'll need to leave the room all together for about five minutes to avoid burning your fingers.
- Turn on your broiler to preheat.
- Use a spoon to carefully scoop out the soft flesh of the potato without destroying the structural integrity of the potato skin. Put your potato guts into a small mixing bowl with the remaining ingredients. You can hold back a bit of the cheese to be scattered on top at the end if you like. Stir everything together and then carefully scoop the mixture back into your four potato skin shells.
- Carefully transfer your filled potatoes to a foil lined baking sheet. Cook potatoes under the broiler for about 10 minutes or until melty and ever so lightly browned.
- Eat and be happy.