We’ve got a fantabulous holiday side for you today! Our g&b Twice Baked Potatoes are loaded with crème fraiche, bacon and Gruyère and are just about the most fork-licking side you could make for whatever you’re serving at your holiday dinner. And as they’re fairly hands off, you can potter around the kitchen and take care of other things, like your guests! Recipe via the link in our bio! xoxo Donata
4 large baking potatoes
8 slices bacon
1 cup (250 g) sour cream or crème fraîche
1/2 cup (120 ml) milk (whole or skim, but not fat free)
4 tablespoons butter
Salt and pepper to taste
1 cup (125 g) shredded Gruyère cheese, divided
4 tbsp chopped chives
Preheat oven to 350 degrees F (175 degrees C).
Lightly cover the potatoes with vegetable oil and place in an ovenproof baking dish.
Bake potatoes for 1 hour.
Meanwhile, place bacon in a large skillet. Cook over medium high heat until evenly brown. Drain off fat, crumble and set aside.
When the potatoes are done, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and carefully scoop the flesh into a large bowl. Set the skins aside for now.
Add sour cream or crème fraîche, milk, butter, salt, pepper, 1/2 the cheese and 3 tbsp of the chives. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with the remaining cheese and bacon. Bake for 10 minutes more minutes, then broil for another 4-5 minutes until golden brown. Serve immediately with a sprinkling of the remaining chives.