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Friday, April 18, 2008

Twice-baked Potatoes

I put the vegetarian (vegan?) and low-fat labels on it, because you can take out the bacon, add a little salt, and have no negative effects. But, since I'm a carnivore, there's bacon. :-P

Twice-baked Potatoes
Yield: 2 servings

1 Big honkin' baking potato
2 Strips bacon
2 1/2 Tablespoons pesto
2 Handfuls of fresh spinach, rinsed

Bake the potato on a 1 hr. at 425 F (220 C) on a baking sheet. Fry bacon and drain on a paper towel in a small bowl. Crumble them. When the potato is done, take it out and cut it in half lengthwise. Scoop out the meat into a medium-sized bowl and add the pesto and bacon. Stir until it is just brought together. Roughly chop spinach into smallish pieces and mix with the potato. Put the mixture evenly in the two potato skins. It won't look like it will fit, but it will (spinach shrinks). Put it back on the tray and bake in the oven for 30 min.

You can throw a handful of shredded Parmesan cheese in it if you so desire.

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