Imperial Red Irish Twice-baked Potato

I am lucky to have so many great breweries within a few miles of my kitchen. Great Burn Brewing is one of those breweries, and their Imperial Red is bold and warm. Since red ale is, at least in my mind, an Irish style, the recipe choice was an Irish Twice-baked Potato with bacon bits and reduced red ale to kick it up a notch.

Full recipe with image at AleMeals

Hardware

• 4 oz. Imperial Red from Great Burning Brewing
• 3 large russet potatoes, scrubbed
• 4 strips bacon, chopped
• 2 cups grated cheddar-jack cheese
• 1 TBSP onion flakes
• 4 TBSP butter
• ½ cup sour cream
• ½ cup buttermilk
• 1 tsp dried mustard
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp olive oil

Directions

• Preheat oven to 400°F
• Coat potatoes with olive oil
• Bake for 1 hour
• Cut bacon into small pieces
• Fry until crisp, then drain the oil
• Add onion flakes and doppelbock to the pan, and cook for 5 minutes
• Place bacon mixture in bowl to cool
• Remove potatoes from the oven
• Cut the top third from each potato
• Scoop out the potatoes into the bowl with the bacon
• Add the remaining ingredients to the bowl, and stir to combine
• Spoon the stuffing into the potato shells, and top with little cheese
• Bake at 400°F for 20 minutes
• Sláinte

More recipes at AleMeals

bon appetit