These twice baked potatoes get their flavor from the classic combination of peas and bacon. Crumbled bacon is a traditional topping for twice baked, stuffed potatoes. The addition of smashed peas adds nutrition and a comforting, yet unexpected twist to this steak night classic.
2 Russet Potatoes
1/4 Cup Green Peas, if using frozen allow to defrost for 20 minutes while potatoes bake
1 Tablespoon Unsalted Butter
1/4 Teaspoon Salt
2 Tablespoons Milk
1/4 Cup Shredded Cheddar Cheese
2 Strips Crumbled Bacon
Preheat oven to 375 degrees farenheit.
Prick tops of potatoes with a fork and place on baking pan. Bake for 45 minutes.
Remove potatoes from oven and allow to cool.
Use a spoon to scoop out potato from skin. Set skins aside.
Mash potato, butter, milk and salt until creamy.
In a separate bowl use a fork to smash peas lightly until just crushed open.
Add smashed peas to smashed potatoes, combine.
Add potato/pea combo back into skins top with remaining ingredients.
Finish for 10 minutes in oven or until heated through and cheese is melted.