Oh, goodness. Oh, goodness gracious. You must try these potatoes.
Creamy, tangy, cheesy, addicting – four words to describe these twice-baked potatoes. Here are four more: Make extra. Trust me.
I have to admit I slipped this post just under the wire. Usually by Sunday, I’ve got the week’s posts all tidily lined up. This week, I don’t even really know why, I’ve struggled. I’ve been working on a pasta dish for awhile that I was finally ready to share, and so I made that for dinner Monday and snapped a few photos. They were horrible. I decided to whip up – and hopefully blog – these potatoes for last night’s dinner, once again trying to take a few decent pics before sitting the family down at the table to eat. Unfortunately, these photos really aren’t much better (I think I need to take my camera and lenses in for a good cleaning – surely it’s not the photographer?!)
- 6 small russet potatoes (about 2 pounds)
- 1 cup Greek yogurt (I used full-fat for this recipe)
- 1 1/3 cup shredded sharp or medium cheddar cheese, divided
- 1/4 cup shredded Parmesan cheese
- 1/2 cup whole milk
- 6 tablespoons unsalted butter
- 3 tablespoons chopped fresh chives
- 1/4 teaspoon kosher salt plus additional salt to taste
- 1/4 teaspoon freshly ground black pepper plus additional pepper to taste
- 4 slices bacon, cooked, drained, and roughly chopped (about 1/2 cup)
- 8 slices bacon, cooked, drained, and roughly chopped (about 1 cup)