Here’s my world famous double baked potatoes. Well they’re not really world famous but might be once I build up this site. How about if I just say my Chicago famous baked potatoes for now and we’ll just see what happens.
As you know baked potatoes can be stuffed or topped with a variety of different ingredient. Sometimes I’ll throw in a little chopped broccoli and top them with a little cheddar cheese. But for now we’ll just make the basic recipe.
Did I mention that these were my world famous double baked potatoes?
6 large white baking potatoes
1 small bunch of long green onions chopped
2 cloves of garlic finely chopped
2 Tbls of bacon bits
3 Tbls of butter
1/2 cup of sour cream
1/4 cup of milk
1/4 cup of chicken broth
1 Tbls of paprika
Wash and wrap the potatoes in aluminum foil and make sure you poke holes in the top of the potatoes.
Pre heat the oven to 350 degrees.
Bake the potatoes for 1 hour.
Saute the onions and garlic for 2 minutes in one tablespoon of butter.
Remove the foil and slice the potatoes lengthwise and scoop out the inside of the potato leaving some inside to form a shell.
In a large bowl mix the potatoes with the garlic and onion mixture, the remaining butter and the bacon bits, sour cream, milk and chicken broth.
Mix thoroughly but don’t mash to the consistency of mashed potatoes.
Fill the shells up with the mixture and sprinkle the top with the paprika.
Place them on a cookie sheet and bake for 30 minutes in 350 degree oven.
Best served with steaks, chops or a nice roast beef. Serves 4
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