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Category: Special Occasions
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This twice baked potato recipe happened because of leftover Super Bowl ingredients, kind of like my Creamy Avocado Dressing, and I couldn’t be happier. They are amazing! The brie flavor isn’t overpowering, so even the couple of people in my family who don’t care for brie absolutely loved these potatoes. It was just enough to add a dimension to the flavor, along with some creaminess.
I don’t know that I would have ever thought to mix brie into twice baked potatoes, except that I had some in the fridge I never got around to using, and do I decided to give it a try in there, not even sure it would combine well, but it was a risk worth taking. I can’t get over how good these are!
Click “Jump to Recipe” above if you want to skip right to it.
I had leftover boiled potatoes, cheddar, and bacon, because I had done some potato skins the day before. We had so many other snacks too, though, including bacon wrapped pineapple and smokies, and guacamole and chips, that we never went back to make up anymore potato skins.
This made me realize that keeping some baked potatoes, wrapped in the fridge, could be a great way to plan ahead for the week. I was already past the longest part of making twice-baked potatoes!
Prep as much as you want ahead
Do the First Bake Ahead:
In the first step, I brush them with bacon grease and put them in the oven for an hour. I think you are normally supposed to poke them with a fork first? I forgot to do this though, and they were fine. Perhaps that’s just for the microwave?
It takes a little bit for these to cool down afterwards too, so that is even more reason to do this stage ahead. You could just pull them right out of the fridge when you’re ready to make twice baked potatoes, or other potatoes for that matter. In fact, you can keep a bunch of them in there, and keep ingredients on hand for people to make up their potato how they like.
Assemble it Ahead:
You could also do the assembly step ahead if you want, and then just wrap them and have them ready to go into the oven. I haven’t tried freezing and re-heating these yet, but I’m going to guess that it will work well.
Here’s what they look like when you assemble them:
You could Completely finish them, and then bake them a third time!
These can be completely made ahead, and then popped into the oven when your ready to heat them back up. I would then melt a little more cheese on the top, because you can. I’m going to be trying to freeze some sheets of them, so they’re easy to pull out whenever we want…because my family just loved them.
These beauties are getting ready to go back in and get thrice baked!
Substitute the Brie
I suppose if you hated brie, you could substitute cream cheese in these twice baked potatoes, but I really want to stress that it isn’t overpowering, and it does add a very subtle yet wonderful dimension to the flavor, so I would really encourage you to give it a try.
These baked potatoes have a unique and surprisingly delicious combination of flavors. They can be made ahead and tossed in the oven as soon as you're ready to heat them up.
- 5 small or medium Russet Potatoes
- 1/2 cup sour cream
- 1/8 cup chives chopped, more if you like
- 1/2 cup cheddar cheese shredded
- 1/2 cup brie
- 5 slices bacon
- salt and pepper
- 1/8 cup cheddar cheese for garnishing
Preheat oven to 350°
Stir chopped chives into sour cream and place in refrigerator so the flavors can marinate.
Scrub potatoes clean of dirt, brush them with bacon grease (or coconut oil, or other oil of choice), and place in preheated oven for one hour. Let cool about 10 minutes until you can comfortable handle them
Slice each potato in half length wise and scoop out the insides of the potato, down to about 1/4 -1/8" edges. Place insides in a mixing bowl and mash with a potato masher.
Add remaining ingredients to the mixing bowl, minus the cheddar that is being left for garnishing (so add 1/2 cup, and leave out the 1/8 cup), and mash it all together until it is fairly well combined.
Scoop the mixed ingredients back into the potato skins.
Return to oven at 350° for 10 minutes, then turn to broil for approximately 5-10 minutes WATCHING CLOSELY in order to turn the top slightly golden. Don't burn them!
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These bacon deviled eggs get us invites!
Everybody always asks us if we’re bringing our bacon deviled eggs. It’s become our thing. I think they get more excited to see our bacon deviled-eggs than they do to see us…and we have 2 babies! I hope we still get invited out now that we’re sharing the recipe!
Why don’t we add anything to these deviled eggs?
When our friends and family ask us for the recipe, and we quickly list it off to them, they are surprised. Everyone always expects there to be some other ingredient hiding in there! From special seasoning to butter, people make guesses at it, and then are surprised to learn that it is just bacon and mayo.
We’ve tried adding different seasonings and things to this recipe, and it just isn’t as good that way! Simple is better for this one. Our friends and family keep voting for the simple version, and we like it better too. Some things are just better that way, and it seems anything we try to add competes with the awesomeness that is mayonnaise and bacon.
Even when garnishing…more bacon is the answer
One time I tried garnishing our bacon deviled eggs with fresh garlic chives from my garden, thinking I was being pretty fancy; meanwhile my husband garnished his batch with more bacon, and everybody wanted his more–including me. It was genius!
If you really want to take these to the next level…
These bacon deviled eggs are amazingly good, even if you use a package of Bar S bacon and some store-bought mayonnaise… but have you ever tried homemade mayonnaise? The flavor is just so much more…Mmmm! You’ll never want to go back! If it sounds like too much work to you, I understand, look at me the first time I tried making homemade mayonnaise…
It’s not as hard as I made it look
I didn’t try again for years! When I finally did give it another try, after quitting Weight Watchers and deciding to clean up my eating, I couldn’t believe I ever thought it was hard. Just don’t take the lid off, look down into the blender, and poke at it if it doesn’t seem to be blending!
Here’s my homemade mayonnaise recipe if you’d like to give it a try. Mine doesn’t even turn out yellow for some reason.
Try using some maple flavored bacon in place of your regular bacon for a slight variation. I know there are sometimes other flavored bacon out there too, such as garlic. I haven’t tried any of those, just the maple (which turned out wonderfully), but I imagine it would be fun try a variety of flavors.
These bacon deviled eggs might look like they could use another ingredient or two, but we have tried a lot of combinations, and it just so happens that the simplest version is always voted the best by our own friends and family (and we have agreed).
- 12 eggs FYI: fresh eggs are harder to peel, but not impossible
- 1 cup mayonnaise Homemade is the best!
- 1 package bacon Bar S is fine
- 1/4 cup salt for in the water, to make the eggs easier to peel.
Place eggs in pot with cold water and salt
Bring pot to a rolling boil, place lid on top, and then turn off the burner
Let the pot steam with the lid on for 10 minutes
Move eggs into an ice bath to stop them from cooking, and let them sit there for about 5 minutes
Meanwhile...chop cold bacon into small pieces (cold bacon chops easier.)
Add bacon to frying pan or Dutch oven (I always use my cast iron) and fry until cooked.
Remove bacon and place on a plate covered with napkins
Gently peel the shell off of each egg, rinse under cold running water to be sure all shells are removed.
Slice each egg in half lengthwise
Place the yoke in a mixing bowl, and the egg white on a serving platter
Mix egg yolks, 2/3 of bacon, and mayonnaise together in the mixing bowl
Scoop yolk mixture evenly into all egg-white halves. (I use a mini ice cream scoop now, but used to just use a regular spoon.)
Garnish each egg with the remaining bacon (if you didn't accidentally eat it all).