Again I apologize for the delay in posts. I had a big bag of shrimp in my freezer, that had been literally staring at me (sorry that that’s a little gross)! for weeks now. I am not afraid to admit that those shrimp freaked me out, they were the heads, tails and all! Luckily, I have an awesome friend who just happens to have a dad who owns a restaurant. She said she had grown up cleaning shrimp and was basically a pro at it, and was she ever! Wow, did she rip through those shrimp! She butterflied them and cooked them in some garlic and butter, glorious! I was pretty much in heaven, they were so fresh and some of the best shrimp I’ve ever had! Anyways, we had those Saturday night and I made these baked potatoes to go with them. I also made some delicious homemade ice cream sandwiches cookies (which I’ll post next) for dessert 🙂 It was a very successful game night and dinner party I’d say 🙂
– 6 russet potatoes
– canola oil for oiling the potatoes up!
– 10 slices of uncooked bacon
– 3 cloves of garlic
– 1 small onion, about 1/3 of a cup
– 1/2 tsp. salt
– 1/2 tsp. pepper
– 1/2 tsp. parsley
– 1/2 tsp. oregano
– 1 cup sour cream
– 2 1/4 cups shredded cheddar cheese, divided
Preheat your oven to 375F. Begin by washing your potatoes, dry them off and poke each one a few times with a fork. Rub the potatoes down with some canola oil and place them on a baking sheet. Bake the potatoes for one hour, or until a fork can easily pierce the center of each potato. Once they are done baking, cut them in half, and begin letting them cool. Be careful with this step, the steam and potatoes are both very hot, so use caution.
While your potatoes are cooling, dice the strips of bacon and cook the pieces in a skillet. Cook the bacon until it is nice and crispy, but not over done. Remove to a paper towel lined plate, to soak up the excess grease. Leave the bacon drippings in the skillet, about 1/4 of a cup is all that’s needed.
Mince the garlic and finely dice an onion. Add the garlic and onion right into the pan with the bacon drippings. Sauté the garlic and onion until the onion is slightly golden and a delicious aroma is aerating through your kitchen. While the onions are cooking, scoop out the insides of the potatoes into a medium sized bowl. Leave about 1/2-inch of potato in each skin. Lay out the empty skins on your baking tray. Brush the inside and outsides of the potato skins with a bit more canola oil.
Add the sour cream, salt, pepper, oregano, and parsley to the potatoes in the bowl. Add in the onion-garlic mixture as well as all the drippings from your pan. Use a potato masher, and mash this delicious mixture all together. Add in about 2 cups of the shredded cheese, and give it another big stir. Spoon the filling back into the potato skins on your baking sheet. Top each potato with the crispy bacon and then add more cheese on top to finish them off. Bake these for 20 minutes, or until the cheese is melted and they are slightly golden.
These got rave reviews from everyone, they were a perfect compliment to the shrimp. I also served a bountiful salad with the meal 🙂 Enjoy!