the hussy’s mini twice-baked potatoes

1.5 pounds small red potatoes (9-12)
3 slices bacon, diced
3/4 cup shallots, minced
3 cloves garlic, minced
1 tbsp butter
1 tbsp sour cream
1 tbsp buttermilk
3/4 cup sharp cheddar cheese
salt and pepper, to taste

Cook potatoes in boiling water 15-20 minutes or until tender; drain.

Brown bacon in a nonstick skillet over medium-high heat. Add shallots and bacon; turn heat down to medium and saute for five minutes or until softened.

Preheat oven to 350.

Cut potatoes in half; carefully scoop out pulp, leaving a quarter-inch shell. Add the butter, sour cream, and buttermilk to the potato pulp and mash with a fork; stir in cheese. Add to onion mixture, stirring well. Add salt and pepper to taste. Put about one tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet and bake for about 30 minutes. At the end of baking, turn on the broiler and let the tops brown and puff up a bit, 3 to 4 minutes.

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