Do you love baked potatoes? We do. These potatoes were really really good. They’re just like a baked potato with all the fixings and probably easier to eat since they’re all ready dressed and hot ans cheesy from the oven. This is a recipe keeper for sure.
When Marlboro Man, the kids, and I were in Colorado last month, we ordered Twice-Baked Potatoes one night. 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. 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?
(I suggested under my breath that it was all the marywanna. But Marlboro Man and the kids didn’t hear me.)
After closer examination—i.e., after we all got over our initial trauma and took a bite—we discovered that they were simply reconstructed little twice-baked potatoes; but instead of potato halves, they used potato slices. A simple and clever twist on the twice-baked theme!
I’d been meaning to recreate these once we returned from our ski trip and I could move my limbs again, and yesterday I finally got around to it.
Deliciousness ensued!
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.