Parmesan and Bacon Double-Baked Potatoes

With this dreary weather, all I want to cook for my family and I, is comfort food. I crave roasted fall vegetables, sweet potato puree, pumpkin veloute, winter squash soup, apple pies…  Of course those fares are nothing my husband would eat so I have to think of new recipes that he would enjoy. Today he had cubed steak, sauteed brussels sprouts, and double-baked potatoes.

Ingredients for the double baked potatoes: 3 medium-size potatoes, 3 fresh green onions diced, 1/2 cup of heavy cream, 1/2 cup of parmesan, 1/3 cup of crumbled bacon, 1/8 tsp of salt, 1/16 tsp of pepper.

Rinse the potatoes and place them in the round mold. Cover the mold with the octogonal silpat and microwave for 10 minutes. Remove the potatoes from the mold, and slice the top of the potato off. Scoop the potato out of the shell. Place the potato “meat”in a bowl, and with a potato masher, mash the potatoes. Add the 1/2 cup of warm heavy cream ( or skim-milk) and stir. Add the parmesan, the bacon, the diced green onions, salt and pepper and mix well. Fill the potato shells, sprinkle the top with grated parmesan and bake  them for 10-15 minutes in an already warm oven (375). FINI!

Bon Appetit and Happy Cooking!!!