Sometimes you just need a classic.
Grilled cheese. Tomato soup. PB&J. Mac’n'cheese.
But summer is coming.
And summer means BLTs.
Take your favorite fluffy baked potato, mash it together with crispy bacon, soft tomatoes, tender spinach and then bake it – again!
This was my first time – ever – making any kind of twice baked potatoes at home.
Why did I wait this long?
Why didn’t anyone tell me how good they are?
And why didn’t I add a layer of cheese on top of these?
Oh well – there’s always next time.
BLT Twice Baked Potatoes
Makes: 8 servings
- 4 russet potatoes
- 1-2 Tbsp olive oil
- 2 tsp salt
- 1/4 lb. bacon, diced
- 1 cup baby spinach, chopped
- 1/4 cup roasted tomatoes (or fresh or rehydrated sundried tomatoes)
- 1 tsp salt
- 1/2 tsp pepper
- Preheat oven to 400 degrees.
- Scrub the potatoes with water to remove any loose dirt. Pierce the potato all over with the tines of a fork, then rub with some olive oil and sprinkle with salt.
- Bake the potatoes for 1 hour – 1 hour 10 minutes or until the potatoes are tender to the touch and you can easily slide a fork or knife into the side. Remove from the oven and let the potatoes cool for 10 minutes until you can handle them.
- While the potatoes are cooling, place a skillet over medium heat and cook the diced bacon, stirring every few minutes, until the bits are browned and crispy. Take the skillet off the heat and move the bacon to a plate or bowl.
- When the potatoes are cooled, slice each one in half, lengthwise, and use a spoon to scoop out the middle of the potato, leaving an edge of potato so it makes a shell.
- Put all the scooped potatoes into a bowl and mash together with the cooked bacon, chopped spinach, tomatoes, salt, and pepper.
- Stuff the mixture back into the potato halves, sprinkle with cheese (optional), and bake at 400 for 25-30 minutes until the potatoes are hot and the tops are beginning to brown.