LOADED TWICE BAKED POTATOES
4 large russet potatoes
olive oil
1/2 cup sour cream
1/2 cup milk
2 T. butter or margarine
kosher or sea salt
fresh ground black pepper
1 cup shredded cheddar cheese
4 strips bacon, cooked and crumbled
2 T. chopped chives
Preheat oven to 400 degrees. Clean potatoes under cold water and scrub with vegetable brush. Pat potatoes dry and poke numerous times with a fork. Coat potatoes with olive oil. (I put olive oil on a plate and coat the potatoes with oil using my hands). Place potatoes directly on the oven rack and bake for 1 hour. Allow potatoes to cool for about 10 minutes. Cut the top 1/3 of the potato off (save the potato tops for another use). Form potato "boats" by scooping out most of the insides. Place the scooped out potato in a bowl with the sour cream, milk, butter, dash of salt & a couple turns of pepper from the grinder. Mash with potato masher or beat with electric beater for smoother texture. Add cheese, bacon and chives (but save some as a finish topping). Mix thoroughly and fill the potato boats with the mixture. The mixture should mound above the potato. Top with cheese, bacon and chives. You can refrigerate these 24 hours in advance of the meal. Or place in a roasting pan bake right away for 15-20 minutes in a 350 degree oven.
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The problem: We have 3 freezers full of meat and fish, which was hunted, hooked and gathered by my wonderful husband. I love to cook, but have resisted cooking all this stuff. What do I do with all this moose, antelope, buffalo, venison, pheasant, trout, etc? The solution: I am going to cook through the freezer. I will make a share of traditional dishes, but I strive to create more modern dishes with wild game.
