I’m sure you all have recipes like this one. The recipes that don’t even have names but which everyone in the family knows – in this case “those potatoes that mum always makes”.
When I was approached by the folks at the Earth Fresh Marketing Department wondering if I would like to participate in a campaign for Klondike Rose Potatoes, (a version of) this recipe was the only one I was ever going to make. Because why reinvent the wheel? Also, the Klondike Rose is a beautiful pink-skinned variety with lovely golden flesh and I knew this recipe would help those pretty colours shine! Earth Fresh are looking for an original recipe featuring the Klondike Rose potato and invited 20 bloggers to submit their ideas. The winner will be decided by the EarthFresh Marketing Department and will receive a Kitchenaid Food Processor and a $300 grocery gift card. Second and third places will also be awarded grocery gift cards.
These are the simplest twice-baked potatoes ever and whilst I know *everyone* seems to have a favourite recipe for these babies, I urge you to try this one. The combination of bacon, green onions and almonds as a filling is unusual but it really works. Instead of using cream to mash the potatoes, I used Greek yogurt which made them lovely and creamy with a slight tang. It’s the perfect meal all by itself, with a green salad.
Twice-baked potatoes with bacon, green onions and almonds
The ultimate twice-baked potato - stuffed with bacon, green onions, almonds and cheesy mashed potatoes with Greek yogurt.
- 2 Klondike Rose potatoes
- 2 rashers bacon, finely diced (reserve a little for garnish)
- 2 tablespoons butter
- 1/4 cup Greek yogurt
- 1/3 cup Gruyère cheese, grated (reserve a little for garnish)
- 1/3 cup flaked almonds (reserve a little for garnish)
- 3 green onions, finely sliced (reserve a little for garnish)
- Salt and pepper to taste
- Preheat oven to 350˚F.
- Place potatoes directly on oven rack and bake for about an hour.
- Meanwhile, fry the bacon cubes until not quite crispy.
- Cut a largish lid off the potatoes and scoop out flesh (be careful they are hot!).
- Mash the potato with the butter, Greek yogurt, cheese, salt and pepper and mix till well combined.
- Add the bacon, cheese, almonds and green onions.
- Stuff the potato shells with the mashed potato mixture, pressing the filling into the shell.
- Top with remaining bacon, onions, almonds and cheese.
- Bake at 350˚F for 10-15 minutes or until the cheese on top is bubbling and the inside is hot when a skewer is inserted.
- Serve with a green salad.
Check out some other great entries over on the EarthFresh Facebook page.
Disclosure: I received a Klondike Rose potato pack which included fresh potatoes, promotional materials and a grocery store gift card to offset the costs associated with recipe development in exchange for one post and an original recipe. I was not compensated in any other way for writing this post (but if my recipe wins the contest, I might be!) and all opinions are my own.