Recipe: Perfect Twice Baked Potatoes with Goat Cheese, Carmalized Onions and Bacon

Twice Baked Potatoes with Goat Cheese, Carmalized Onions and Bacon. Twice baked potatoes with bacon and caramelized onions will quickly become one of your favorite side dishes ever! The potatoes are baked to perfection with crispy skins and fluffy insides that you'll scoop out and mix with nutty gruyere cheese, chopped bacon, deeply caramelized onions, and fresh thyme. Once potatoes are cooked and cooled, cut out the center of each potato.

Scoop sweet-potato flesh out of skins and into a bowl (reserve skins). Smash flesh with a fork until smooth. This potato galette consists of a flaky pie crust (to which I added a little whole wheat flour for a nuttier taste) that envelops thinly sliced potatoes, caramelized onions and bacon. You can have Twice Baked Potatoes with Goat Cheese, Carmalized Onions and Bacon using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Twice Baked Potatoes with Goat Cheese, Carmalized Onions and Bacon

1. Prepare 2 large of baking potatoes.
2. It's 2 tbsp of olive oil.
3. Prepare 1 tsp of sea salt (1/2 tsp per potato).
4. You need 1 cup of sliced red onion.
5. You need 2 tsp of granulated sugar.
6. Prepare 2 tbsp of dry sherry or white wine.
7. You need 8 slice of bacon, cooked and chopped or crumbled.
8. You need 4 oz of goat cheese, softened.
9. You need 6 tbsp of butter, divided.
10. It's 1/4 cup of heavy cream.
11. Prepare 3/4 tsp of salt.
12. Prepare 1/2 tsp of black pepper.
13. You need 2 tbsp of thyme.
14. It's 2 tsp of parsley.

The final touch: crumbled goat cheese, grated pecorino, rosemary and a drizzle of white truffle oil (which is totally optional but highly recommended!). Pierce in several spots with fork. Sweet caramelized onions, creamy and tangy goat cheese are combined with fresh herbs and bacon to form a creamy, savory dip that's perfect for summer. Goes great with potato chips, veggies or crostini.

Twice Baked Potatoes with Goat Cheese, Carmalized Onions and Bacon instructions

1. Preheat oven to 400º..
2. On a piece of foil, place baked potato and pierce several times with a fork to vent steam while cooking. Add olive oil and sea salt to coat each potato. Rub to coat the entire potato. Wrap in foil and bake for 1 hour until fork tender..
3. Melt 3 tbsp butter in a medium pan with onions and sugar. Saute for 10-12 minutes until carmalized. Add sherry/wine and stir onions while scrapping up loose bits from the bottom of the pan. Cook for about 1-2 minutes until liquid is evaporated..
4. In a small bowl add bacon, goat cheese, carmalized onions, thyme, salt & pepper. Mix well. Set aside..
5. Once potatoes are cooked and cooled, cut out the center of each potato. Scoop all of the potato from the center and place in a large bowl..
6. To the potato pulp, add heavy cream, salt & pepper, parsley and the other 3 tbsp.of butter.Mix well with a mixer to blend until potatoes are creamy and seasonings are well combined..
7. Fill potato skins up with mashed potatoes just creamed..
8. Add carmalized onion mixture to the top of potatoes and broil until cheese is melted and topping is golden brown. Enjoy!.

Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork. Remove the sweet potatoes from the oven, drizzle balsamic glaze over each one, and garnish with a sprinkle of chopped parsley or chives. The final result is still the same… creamy, cheese and bacon filled mashed potatoes, stuffed into crisp potato shells, then topped off with even more cheese and bacon. They're baked until the mixture is hot and the cheese is completely melting and oozing everywhere.