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Butcher’s block - Jan. 29, 2014

So if your favorite team didn’t make it to the big game, at least you will have the commercials, the half time show, and the food! New Year’s resolutions out the window on game day, and this recipe certainly doesn’t fit my low carb bill! At least the game is on Sunday so Mondays are always the perfect day for new beginnings.

6 small to medium russet potatoes

Olive oil

Canola oil

Kosher salt (I prefer sea salt)

Fresh ground pepper

6 strips of bacon (I prefer peppered bacon)

2 green onions thinly diced

4 ounces grated cheddar

1/2 cup sour cream

Take freshly scrubbed potatoes, rub with olive oil and bake in 400 degree oven for roughly an hour until potatoes give in a little when pressed. While potatoes are cooking, fry bacon in skillet on medium to low heat approximately 10 to 15 minutes until crisp. Set aside on paper towel allowing towel to soak remaining grease. Crumble bacon. Remove potatoes from oven, and when cool to touch, cut potatoes in half and carve out insides. Save inside of potatoes for another dish. (Potato cakes are my favorite!) Increase oven heat to 450. Rub outside and inside of skins with canola oil. I like to sprinkle outside with sea salt at this point. Place on baking rack inside roasting pan. Bake for 10 minutes, the turn potatoes upside down and cook additional 10 minutes. Remove from oven and let cool. Turn potatoes skins side down and fill with ground pepper, cheese, and crumbled bacon. Return to oven and cook an additional two minutes or until cheese is bubbly. Remove from oven and add sour cream and garnish with green onion. Serve immediately.

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