Ree Drummond put a “cute” twist on twice-baked potatoes, impressed by a journey she took with husband Ladd to Colorado. In fact, The Pioneer Lady star has a conventional twice-baked potato recipe too, however these are undoubtedly extra enjoyable.
Ree Drummond discovered recipe inspiration on a household trip
You’ve heard of twice-baked potatoes, however have you ever heard of slice-baked potatoes? Drummond found the enjoyable twist on the traditional potato dish when she was vacationing in Colorado along with her household.
They cherished the potatoes a lot, she developed her personal slice-baked potatoes recipe.
Drummond wrote in regards to the potatoes in an October weblog put up on The Pioneer Woman web site. “When Marlboro Man, the kids, and I were in Colorado last month, we ordered twice-baked potatoes one night,” she defined. “Instead of the traditional twice-baked potatoes our souls were used to — the hollowed-out potato halves stuffed with luscious filling and baked — they brought plates of curious potato rounds, each with a layer of melted cheese on top.”
She continued, “We all looked at one other with panicked expressions. What were these frightening little discs? Who would mess with the simple beauty of a traditional twice-baked potato? What has happened here in Colorado? When did everything go so horribly wrong?”
One style, nonetheless, they usually had been offered on the scrumptious twist. “We discovered that they were simply reconstructed little twice-baked potatoes; but instead of potato halves, they used potato slices,” Drummond wrote. “A simple and clever twist on the twice-baked theme!”
Ree Drummond’s slice-baked potatoes recipe is really easy
To make the simple facet dish, Drummond scrubs russet potatoes, dries them, and bakes them in a 375 diploma Fahrenheit oven for half-hour or till tender. Whereas the potatoes bake, she fries bacon and chops it into small items.
As soon as the potatoes are carried out, The Pioneer Lady star trims off the ends of every, then cuts them into “chunky slices.” She locations bitter cream and softened butter in a mixing bowl after which, utilizing a biscuit cutter, she punches out the middle of every potato slice and provides it to the bowl. Drummond provides milk, salt, pepper, seasoned salt, grated cheese, and bacon and mixes every thing till it’s mixed
Drummond makes use of a scoop to fill every emptied potato slice with the filling, tops them with shredded cheese. She bakes them in a 375 diploma Fahrenheit oven for 8 minutes, then broils the potatoes for about 4 minutes.
“Aren’t these fun? What I love about them is that they’re as perfect for a weeknight dinner as they would be for an elegant dinner party!,” she shared in her weblog put up. “And you can make them well in advance, keep them in the fridge, then just bake them off right before. Or even freeze them, unbaked!”
‘The Pioneer Woman’ star makes conventional twice-baked potatoes
Drummond demonstrated make her twice-baked potatoes recipe on an episode of The Pioneer Lady. She was making the facet dish for his or her common “ranchers’ dinner.” She defined, “It’s when all our friends from neighboring ranches come over and they bring all their kids, and we just hang out and have a night of food, fun, and fellowship. We have steak and potatoes every year.”
Earlier than baking the potatoes, she rubbed the skins with canola oil. After they baked for 1 hour in a 400 diploma Fahrenheit oven, she minimize every potato in half lengthwise and scooped out the within. “I leave a little bit of a border just to give them some support,” she famous.
After scooping all the potato insides into a bowl, she added butter, shredded cheese, milk, bitter cream, bacon, chopped inexperienced onions, salt, pepper, and seasoned salt. Drummond folded the substances collectively, stuffed the potato shells with the combination, topped every with extra shredded cheese, and baked them for 15 to twenty minutes.
The complete recipe is on the market on the Food Network web site.