Wash your potatoes, then prick the skin with a fork
to help the steam release when they are cooked,
and they won't explode. (It happens)
Microwave your potatoes. I know some people don't
like to microwave potatoes. I have heard comments that
the potatoes don't taste the same. I kind of agree.
They do taste a little different, just not enough to
make any difference to me. So, go ahead and
bake them in the oven if you want to. Your
potatoes are small, so it shouldn't take longer than about
5-6 minutes to cook. After they are cooked, let them cool
for about 15 minutes.
While the potatoes are cooking, fry your bacon.
You want it crisp so you can chop it up for the potato.
Drain the bacon on a paper towel.
While your bacon is cooling, cut your potatoes in half.
Then, scoop out the pulp in your potato. Leave a
little around the diameter of the potato to keep
Put the pulp in a bowl.
Mix together until creamy.
Put the mixed potatoes back in the potato shells.
Top the potatoes with chopped bacon and cheddar.
Put in the microwave to melt the cheese.
If you want to put them in the oven, cook at
325 degrees for about 10 minutes. Keep an eye on them.
Enjoy your mini re-bakes.
Thanks for joining me for this weeks side dish.
I hope you enjoy the potatoes, and make them often.
Tomorrow we will be making this weeks dessert,
Key Lime Mousse Shooters.
They are delicious and habit forming.
See you then!