WORLD BEST DOUBLE BAKED POTATOES (PATATE COTTE DUE VOLTE)

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They’re easy to prepare and make a great side dish to make ahead or bake while you’re busy with other cooking!

As you know baked potatoes can be stuffed or topped with a variety of different ingredient.

Sometimes I’ll throw in a little chopped broccoli and top them with a little cheddar cheese. But for now we’ll just make the basic recipe.

 

 

SERVINGS:4

INGREDIENTS:

• 6 large white baking potatoes
• 1 large onion
• 2 cloves of garlic finely chopped
• 2 tbsp of pancetta affumicata or bacon bits
• 3 tbsp of butter
• 1/2 cup of sour cream
• 1/4 cup of milk
• 1/4 cup of chicken broth
• 1 tbsp of ground chilli

 

 

DIRECTIONS:

• Wash and wrap the potatoes in aluminum foil and make sure you poke holes in the top of the potatoes.
• Pre heat the oven to 350 degrees.
• Bake the potatoes for 1 hour.
• Saute the onion and garlic for 2 minutes in one tablespoon of butter.
• Remove the foil and slice the potatoes lengthwise and scoop out the inside of the potato leaving some inside to form a shell.
• In a large bowl mix the potatoes with the garlic and onion mixture, the remaining butter and the pancetta or bacon bits, sour cream, milk and chicken broth.
• Mix thoroughly but don’t mash to the consistency of mashed potatoes.
• Fill the shells up with the mixture and sprinkle the top with the ground chilli
• Place them on a cookie sheet and bake for 30 minutes in 350 degree oven.