The Pioneer Female (aka Ree Drummond) is 1 of the most prolific meals personalities of our era. She has a beloved weblog, a Food stuff Network present, several cookbooks, and her individual line of merchandise. She’s identified for her hearty, down-house cooking, so when I stumbled on her recipe for 2 times-baked potatoes, I understood I needed to consider it as section of my showdown.
Stuffed with bacon, sour cream, cheese, and eco-friendly onions, Ree’s recipe is reminiscent of a loaded potato. It sounded like a thing I would personally love to take in, so I headed into my kitchen area and gave it a go.
How to Make The Pioneer Woman’s 2 times-Baked Potatoes
To make The Pioneer Woman’s twice-baked potatoes, begin by baking 8 potatoes. Decrease the oven temperature and enable the potatoes great a little.
Place a generous volume of butter (two full sticks, to be actual) chopped bacon, and bitter cream in a bowl. Slice every potato in fifty percent lengthwise, scoop out the flesh, and include it to the bowl with the butter. Use a potato masher to mash the potatoes, then include shredded cheddar Jack cheese, milk, seasoning salt, sliced green onions, and black pepper. Blend every little thing up, then fill the potato shells with the combination. Best every single potato with far more shredded cheese and bake till golden-brown. To finish the potatoes, garnish with supplemental inexperienced onions and black pepper.
My Sincere Evaluate of The Pioneer Woman’s 2 times-Baked Potatoes
The flavor of these potatoes was wonderful. The mixture of bacon, eco-friendly onions, cheese, and sour cream was delectable and pretty much difficult to dislike. The seasoned salt assisted amp up the taste and make the potatoes glow. Nevertheless, the texture was a little bit off. Two sticks of butter blended with 1 cup of entire milk made the filling a bit greasy and gloopy. It was business more than enough to things the potato shells, but not quite suitable. The recipe did not specify what dimensions potatoes to use, so I utilised what I considered ended up medium-sized potatoes. (What is a “medium” potato, in any case?) In retrospect, I possibly should really have applied greater potatoes, and the wetness of the filling could have something to do with this. That stated, I continue to feel the butter and milk ratios felt a bit significant.
In general the potatoes were however delicious, and I would happily eat them if they ended up in entrance of me. I really don’t feel I would make this recipe all over again — or if I would, I would minimize the volume of butter and milk significantly.
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