I am so sad that this is the last post for the The Real Women of Philadelphia! It’s been so much fun cooking with all of these wonderful women and sharing stories and recipes with one another! I hope that everyone has enjoyed it as much as I have, and because I had such a great time, I decided that the best way to show my appreciation is to make a recipe from one of the Real Women of Philadelphia who are all competing for the $25,000 grand prize! I decided to turn to Rachael Collins, who seems to be a woman after my own heart, because she made a classic Steak House Twice Baked Potato. Is there anything more classic and comforting than that? It’s a perfect way to utilize Philadelphia Cream Cheese, and her efforts were recognized because she is going to compete in the finals for $25,000! Ms. Collins will be flown to Savannah, Georgia on June 30th to find out if she won from Paula Deen herself – I guess that dreams do come true! How jealous are you that she gets to meet Paula?! The competition is still going on, so you can still enter! Even if you aren’t competitive, head over to The Real Women of Philadelphia and check out the community – it’s a great place to get inspired and connect with other foodie women such as yourselves!
I love baked potatoes, but nobody loves them more than my husband. He is always begging me to make them, but for some reason I rarely do. I decided that I should make these for him, and he has never been more pleased! The cream cheese makes these baked potatoes so rich and creamy, you could even eat them as a meal! Of course, nothing is more welcome on a baked potato than bacon, and this recipe calls for lots of it, so it’s a winner in my heart. Sometimes it’s the simple things that make one’s day great, and there’s nothing that my husband wanted more after a hard day at work than a monster steak house baked potato with his meal. I loved these baked potatoes so much, that I want to make smaller versions to serve as side dishes at my next dinner party! There’s a genius idea if I’ve ever heard one, wouldn’t you agree? And again, don’t forget to check out what everyone else is cooking up at the promotions and prizes section of BlogHer. Thank you for taking this The Real Women of Philadelphia challenge with me for these past four weeks and please comment with the recipes that have inspired you!
This is a sponsored review from BlogHer and Kraft.
Start by scrubbing your potatoes well and poking holes all over them with a fork, so that they don’t explode!
Rub them with olive oil and bake at 400 degrees F for 1 hour, until tender.
I used the oven method for making my bacon, which is just putting it on a cooling rack on a foil lined baking sheet for 15-20 minutes until crisp, but for those of you that don’t want to ruin your oven with bacon grease or are afraid of a fire, I recommend using the tried and true pan fried method.
When your potatoes are ready, cut off the top 1/4 of them, scoop out the flesh (leaving the skins in tact), then mash with the cream cheese, sour cream, cheddar cheese, salt, pepper, chives, and bacon. Bake at 400 degrees F for 8-10 minutes, until slightly golden.
- 3 baking potatoes (I used Russet potatoes)
- olive oil
- 6 slices thick cut bacon, diced
- 4 ounces Philadelphia Cream Cheese
- 2 tablespoons low-fat sour cream
- 1 tablespoon unsalted butter
- ½ cup 1% milk
- ¾ cup of cheddar cheese, freshly grated
- ¼ cup fresh parsley, chives, or scallions, minced (plus more for garnish)
- Salt and pepper, to taste
- Preheat your oven to 400 degrees F. Scrub your potatoes well so that they are clean and pat dry. Use a fork to poke holes all over your potatoes, and rub them with 1-2 teaspoons of olive oil each. Place the potatoes on a baking sheet, and bake for 45 minutes to 1 hour, until tender.
- While your potatoes are baking, cook your bacon. Dice it into small pieces, pour a teaspoon of olive oil in your pan, then cook over medium-high heat for 8-10 minutes, until crisp. Remove from the pan with a slotted spoon and place on a plate lined with paper towels to drain. Set aside until ready to use.
- When the potatoes are tender, move them to a cooling rack and allow them to cool off for 5-10 minutes, so that they are still hot but not too hot. Slice the top quarter off of the top of the potatoes and scoop out the flesh, being careful to leave the skin intact, and place in a medium sized bowl.
- Add in the cream cheese, sour cream, and butter and mix to melt everything together. Slowly stir in the milk, then fold in the cheddar cheese, bacon, and parsley, chives, or scallions. Add salt and pepper to taste.
- Fill the empty potato skins with the potato mixture, then place them on a baking sheet and bake at 400 degrees F for 8-10 minutes, until golden and melty. Serve and enjoy!