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Twice Baked Potato or Potato Skins?

A little of both, actually. I’ve never looked at a recipe but a twice baked potato includes scooping out the insides, whipping them up like mashed potato, then putting them back in the skins to bake. Potato skins typically includes bacon and some cheese as the base, melted into the skins.

But how about a bit of both for last night’s dinner? Click on all images for the quality hi resolution versions. Yea, I finally broke out the good camera, again.

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Bacon, Sharp Cheddar, Green Onion and Half the Inside

So yes, I used roughly half of the inside of the potato and mixed it all up with Applegate bacon made into bits, along with some green onion. Then stuffed them back into the skins, drizzled some bacon fat from the bits on top, into the oven at 500 for about 15, then a few minutes under the broiler.

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Twice Baked Potato Potato Skins

Then it was just a matter of plating up with a garnish of sour cream and some fresh green onion. I added the remaining bacon fat to the sour cream for added nutrition and flavor.

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A Higher Carb Meal

They were quite the yum and went down quite well without any overly full feeling or hypoglycemic crash later. “Dessert” was a couple of 1oz packages of Sophia’s most awesome beef jerky, sporting 17g of protein each.

So then, what to do with the leftover insides from 1 1/2 baked potatoes? Well, how about potato pancakes this morning to go along with my Liquid Fat Bomb smoothie, that 70gram saturated fat powerhouse backed by an impressive body of science?

I made a blender full for both Bea & I utilizing a whole can of coconut milk, 3 raw egg yolks, 2 scoops of vanilla Primal Fuel, and a cup or so of frozen berry medley. And so, I took the egg whites from the three eggs, mixed them with the leftover potato, seasoned with salt, pepper & paprika, added green onions and about a Tbsp of coconut flour to stiffen it up a bit and fried them in pastured butter.

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Potato Pancakes in the Cast Iron

And finally, time to plate & garnish.

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Potato Pancakes!

Update for commenter Rose. I was over at TJs a moment ago and just had to pick up a block of grassfed New Zealand cheddar. No dye.

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Satisfied, Rose? 🙂

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

26 Comments

  1. Michael on August 20, 2011 at 15:06

    I tend to use a whole can of coconut milk just for myself. 🙂

    • Primal Toad on August 21, 2011 at 20:04

      You can really handle 700 calories of coconut milk at once?! I just can’t stomach much at one time… I usually do 1/2 cup at most. I believe I am pretty sensitive to guar gum. I do eat a lot of shredded coconut and coconut flakes and do fine. Coconut oil too.



  2. Michael on August 20, 2011 at 15:08

    Correction: I use only the cream and reserve the liquid. By the way I have used squash and mixed it with the inside of potatoes and various spices. Tasty. The recipe calls them potato boats.

  3. Nathaniel on August 20, 2011 at 15:52

    Right on, twice-baked potatoes are one of my favorite foods! I make them all the time. Maybe too much.

  4. damaged justice on August 20, 2011 at 15:53

    Not just spuds, but toxic skins! Wasn’t the purging of the heretics only just last week? Obviously we need a system of grants to supply poor people with an unending string of gurus they can wipe with and discard.

    Also, I’ve been lately loving (peeled) Adirondack blue taters. The first time I brought one home from the farmer’s market, I thought I’d boiled it so long the color of the skin had soaked into the flesh. Since I still haven’t spotted the elusive Okinawan purple, or the enormous ‘true yam’, these are a nice change of pace. Apparently they’re becoming a more popular variety, so keep your eyes…well, you know.

  5. Mallory on August 20, 2011 at 18:05

    sure sounds like your weight loss progress is very perfect health diet. i find that the most healthy an easiest to gain weight when/if i need to simply by the amount of protein i eat. i read the update then this post. oh, and to the person above…okinawan purple potatoes are the best damned thing to ever be dug up!

    • Mallory on August 20, 2011 at 18:06

      ps= mashed up avocado on tater skins is AMAZING



  6. Rose on August 20, 2011 at 21:02

    Looks good apart from the cheese. It looks nothing like our NZ cheese. I took a sports team of teens to the States and the kids were too scared to eat the stuff. I know all our dairy is grass fed here, but it doesn’t explain how American cheese is orange. What gives?

    • Sean on August 21, 2011 at 02:21

      In the northern hemisphere the curds are separated from the whey in a clockwise motion which changes the refraction index of the fat molecules. It’s pretty technical, I’m not sure a Kiwi could understand it.

      You could just Google it. As Cecil says, the practice likely originated in England. The British cheddar I buy here in Prague is usually dyed, and I must admit, having grown up on orange cheddar, white cheddar doesn’t seem as cheddary to me. How’s that for inculcation?



    • rob on August 21, 2011 at 10:57

      Grass fed sheep are not the same as cows, can’t expect the same cheese from them.

      For one thing the udders are a lot smaller.



    • Richard Nikoley on August 22, 2011 at 18:50

      OK Rose, dear.

      I did an update to the post, photo and all. On account of you.

      So, whattcha think about that?



    • Rose on August 22, 2011 at 20:39

      Excellent! I just hope you enjoy it.



    • Richard Nikoley on August 22, 2011 at 20:47

      Oh, I have, and will. I’m no stranger to it at all. Nor to many of the excellent French cheese, et al. Only difference is that I don’t consume a lot of cheese, anymore.



  7. Rose on August 21, 2011 at 14:01

    I think cheese dye might be curdling your brains lads, if I didn’t know better I might assume you were Australian.
    Rob, you know perfectly well we don’t milk our sheep, and with the man shortage in NZ at the mo the sheep are only used for eating and making woolly jumpers.

    • Sean on August 21, 2011 at 23:57

      I’m going to be an adult and not dip into the sheep jokes, other than that silly pun, I mean. Ewe can’t handle the sheep jokes, bah, there I go again…



    • LisaW on August 22, 2011 at 06:01

      We milk sheep in the UK. Makes bloody fantastic ice cream.



  8. Primal Toad on August 21, 2011 at 20:03

    Richard…

    Are you ever going to make a cookbook? You could probably just create a book with all of your food porn pictures and sell it for $30. You’d make a killing. And, in fact, it may just inspire thousands of people to go paleo because they would want to make all the damn food that you make!

    • Richard Nikoley on August 21, 2011 at 21:01

      Just thinking about doing a cookbook makes me tired. I dunno. Someday maybe.



    • Ned Kock on August 22, 2011 at 08:00

      A TV show Richard, focusing on Paleo-friendly cooking – not as big a jump from this medium as it once was. In fact, I’m almost sure you’ll end up doing something along those lines. You’ll enjoy it and the financial payback will be deservedly huge. (Well, what can I say, I am a business professor after all.)



    • Richard Nikoley on August 22, 2011 at 09:10

      One thing I’m considering looking into is half to one day seminars in a corp setting to introduce people to Paleo. The last two experiences, 21 Convention and AHS have given me a bit of a Tate for that sort of thing.



  9. Ned Kock on August 22, 2011 at 07:06

    Cooking, cooling, mixing, mashing, and re-cooking of starchy tubers appear to promote the formation of resistant starches. These are essentially insoluble fibers, which happen to lead to no glucose response and promote digestive tract health.

    When we look at how isolated or semi-isolated groups who subsist on starchy tubers prepare them, it seems that often the preparations promote the formation of resistant starches. The reason for those preparations, which vary a lot, is preservation of the tubers after they are harvested.

    I haven’t looked into this in detail. But we do seem to see a lot of constipation, diverticulosis, and diverticulitis these days. These are risk factors for colorectal cancer, which is a disease of civilization. Consumption of insoluble fibers helps, but the main sources are grains and seeds.

    Modern life makes it quite easy to get fresh tubers immediately prior to consumption, and to preserve them without much preparation. End result, even for those who go Paleo – low consumption of insoluble fibers. This may be behind some of the problems reported by folks after they cut seeds and grains from their diets.

  10. Curmujeon on August 25, 2011 at 04:51

    Some Kerrygold mixed in and some Fage(10%) on top oughta be good. The CSA gave me a bunch of grape potatoes. Roasted them and mixed with butter, salt and pepper–yum. My source for Fage kinda dried up. They reduced to 2/$6, usually $4.79. All the 0% and 10% were gone. Had some 2% left, “No thankyou!”

  11. BLAK_LABL on August 30, 2011 at 08:17

    Richard – 2 things before I attempt this recipe; you mixed the cheese in with the 1/2 whipped potato, bacon, etc? The description doesn’t say that, but the way you have them in the bowl makes me think it was an oversight in the verbiage. Also, what sour cream do you use / advocate? Thanks much, look forward to trying this out Saturday.

    • Richard Nikoley on August 30, 2011 at 08:49

      Yes, one half of the insides of the potato per potato. In this case I had three whole potatoes and so used the innards from 1 1/2 of them. It was also probably about 5 strips of bacon for the three potatoes. I would do a bit more next time. In terms of sour cream, just the best organic full fat I can get at the supermarket. I use it very rarely.



    • BLAK_LABL on August 30, 2011 at 08:58

      Got it – but you mixed the cheese in WITH the potatoes before putting back into the oven, not just sprinkled on top? That’s the part I am missing. They look fantastic.



    • Richard Nikoley on August 30, 2011 at 09:00

      Yep, all mixed up, cheese, innards, green onion and bacon. Then you add more fresh green onion with the sour cream.



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