These were done with the non-chilihead in mind – sans red onion, flakes and spicy cheese. Come on – my kids still have to be able to eat what I cook!

Bill’s Twice Baked ‘Taters are a hit pretty much any time I pull ’em out. These baked potatoes are already dressed and fantastic as a side. The only real issue with these is that it takes a fair bit of time to pull ’em off right!

10-12 medium potatoes
1 lb (500 g) bacon
1 large red onion
1 tbsp (15 g) minced garlic
1 tbsp (15 g) red pepper flakes
1 tbsp (15 g) Lowry’s Seasoning salt
8 oz (225 g) or more Pepper Jack cheese
1 cup (250 ml) GF Ranch

  1.  Cook your potatoes. I like to cook them in the oven simply because the skin will get a little tougher and be easier to scrape out – so I do mine at about 350 degrees for about an hour to an hour 20.
  2. While your taters are cooking, fry your diced bacon and red onion with the flakes, Lowry’s and garlic until the onions are done. If you like your bacon crispy then just use a pre-cooked variety and only saute the onions and spices together in about 2 tbsp of butter.
  3. While the potatoes and sauteed onions and bacon cool, shred your cheese. Remember to be truly GF, you need to shred your own cheese from a block. Many times, shredded cheese is manufactured with flour used to keep it from freezing together.
  4. Scrape out the tater innards. Mash together with the bacon and onions in a large bowl, then fully incorporate the cheese and ranch.
  5. Scoop a heaping portion back into each skin onto a cookie sheet and bake at 350 degrees for about 20 minutes.

As a note, you can use regular marble cheddar and nix the flakes to make it a blander, safer version for those non-chiliheads you might be feeding!