My grandmother on my dad’s side wrote this recipe back when sour cream, cheese, butter and salt didn’t need to be eaten in moderation. That’s why this recipe is so good. Nowadays, I don’t indulge in these twice baked potatoes until I’ve punished myself at the gym for an hour or two.
Actually, as these delicious ingredients are divided between four potatoes, you’re probably okay to enjoy your posh spud without too much worry.
Put simply, this recipe just plain gets it.
So with great memories in mind, I headed up the road to Aldi and purchased all the ingredients. There aren’t many so this recipe can really be made with little fuss.
I usually make these for lunch and sometime prepare and cook it all a day before. If you’re really hungry, a well aged steak is the perfect accompaniment as you can see from this photo. 🙂
- 4 large baking potatoes - pierce a few times with a sharp knife
- Olive oil for coating the skin
- Sea salt to taste
- 1 onion - finely chopped
- 4 cloves garlic - finely chopped
- 1 large handful of shredded mature Cheddar cheese
- 300ml (just over a cup) sour cream
- 200g bacon lardons
- 4 tablespoons butter.
- 10 chopped cherry tomatoes
- 3 tablespoons chopped parsley
- Preheat your oven to its highest setting.
- Coat your potatoes with olive oil and then sprinkle generously with sea salt. I was planning on marinating steaks the day I made this so I added garlic to the olive oil. The garlicky oil made the recipe even better.
- Place the spuds in the oven to cook for about an hour.
- Meanwhile, heat a tablespoon of the butter in a large frying pan and fry the chopped onion until translucent and soft.
- Add the chopped garlic and stir to combine.
- When the potatoes are cooked through, remove them from the oven and remove the insides to a large bowl.
- Add the rest of the butter, the fried onions and garlic, cheese, sour cream and parsley and mash well.
- Stir in the chopped tomatoes.
- Fill the potato skins with the mashed potato mixture and turn your oven down to 200c, (400f).
- Fry the lardons in a frying pan until cooked through.
- Top the potatoes with the lardons and place back in the oven for 20 to 25 minutes.