I decided that on Saturday we would have the steak I bought at The Meat House over in Stuyvesant Plaza. The weather was beautiful for an October day and Grumpy decided to grill the steak. I got the potatoes going in the oven and about an hour later, as I was assembling them Grumpy was cooking the steak to perfection. The steak by the way was absolutely melt in your mouth delicious. We will definitely be going back there. I have a coupon for a free sample of their steak tips that I intend to use soon! (another good reason to subscribe to the Times Union as that is how I obtained the coupon!)
While I was prepping the bacon for the potatoes, I received a text from my neighbor - see below:
After I gave Jill her potato, I went back in the house and did the finishing touches on dinner. I'd say Grumpy did eat like a King tonight. I guess one night out of 7 isn't too bad! Tomorrow's my turn though. :) Maybe I'll feed us tofu.
Twice Baked Potatoes
3 large russet potatoes, washed
1/2 cup sour cream
1 green onion, chopped, reserving green tops for garnish
salt and pepper to taste
1/4 pound cooked, crumbled bacon, divided in half
1 cup Colby Cheese, shredded
1 cup Italian 3 cheese, pre-shredded (this comes from Kraft)
After scrubbing potatoes, pierce each one with a sharp knife 3 or 4 times. This will allow the steam to escape while the potato bakes and it won't explode in your oven! Bake at 375 for 40 minutes or until a sharp knife slides easily into the potato. Remove from oven and let cool slightly. Reduce oven heat to 350.
Cook bacon, drain, and crumble. Slice potatoes in half and scoop out potato, leaving a slight bit of potato in the shell to help it hold its shape. Mash potatoes with sour cream, salt, and pepper. Mix in 1/2 crumbled bacon, green onion, and Italian cheese mix.
Fill potato skin shells with filling, top with Colby Cheese and bacon then bake for 20 minutes. Remove from oven, arrange on serving platter and garnish with green onion tops. Enjoy!