Today’s recipe is from the kitchen of Detroit’s own Amy Ruud – comedienne extraordinaire.  When she’s not in the kitchen whipping up delicious recipes, you can find her in comedy clubs preforming stand-up.  While you are waiting for your potatoes to bake check out her act here:

Hickory Maple Twice Baked Potatoes

Ingredients

• 1 and 1/2 teaspoons of Beyond the Shaker Hickory Maple salt
• 6 Idaho potatoes
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided
• Bacon crumbles

Directions

1. Preheat oven to 350 degrees F

2. Bake potatoes in preheated oven for 1 hour.

3. When potatoes are done allow them to cool for 10 minutes.

4. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy.

5. Spoon the mixture into the potato skins.

6. Top each with remaining cheese, green onions and bacon.

7. Bake for another 15 minutes.

This is a dish guaranteed to get you invited back but sadly, you won’t have any leftovers to take home.  To see Amy’s creation from the Beyond the Shaker Challenge check out our Facebook page.

Related posts:

1. Steve’s Chicken and Potatoes – Beer Can Grilling
2. Anybody Seen What They Charge For Arugula?!
3. Black Bean Soup & Cebollitas
4. Nick’s Chili
5. My Salt Challenge Recipe