So there I was last week, sitting at the table, trying to figure out what to do with the leftover bacon from my bacon waffle experiment (I promise, I’ll come back to that one). I tossed about the idea of bacon wrapped shrimp (yum!), bacon wrapped scallops (double yum!!), then I had an epiphany – I’ve never tried wrapping bacon around PORK before! In my head, it sounded somewhat similar to filet mignon, which, let’s be honest, is friggin’ amazing. With that in mind, it was off to the grocery store to obtain some nice pork tenderloin.

But, just wrapping a strip of bacon around a piece of tenderloin sounded kind of bland. It needed some elan, some pizazz – it needed some Sumo-rizing!!!! In the spirit of Sumo-rizing, I decided to give it a bit of a teriyaki twist. Because you just can’t go wrong with teriyaki.

As delightful as this was starting to sound, I figured that I needed to serve something with it. All that thinking about filet mignon lead my convoluted little mind around to my favorite chain steakhouse, The Keg, and their awesome twice baked potatoes. Now, I do not do a lot with potatoes. Sure, put some in front of me and I’ll eat them, but cooking them isn’t really my thing. Why cook a potato when you could cook rice? In addition to the fact that it’s rice, you also get the option of having fried rice the next day.

But, I digress. A quick burst of Google-fu revealed a fairly simple (and tasty) looking recipe for a twice baked potato, so I figured “what the hell”.

It turned out fairly well, but I think the recipe will get a few tweaks the next time I make it. Just needs a little diversity in the flavor profile.

Anyway, this is what my dinner looked like last Tuesday:

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Yes, yes, I know……the presentation needs work.

Bacon wrapped pork tenderloin:

1 pork tenderloin, roughly 1 pound
Bacon
1/2 cup soy sauce
1/2 brown sugar
2 garlic cloves, crushed
2 tbsp sake

Cut the tenderloin into chunks approx. the same width as the bacon. Combine soy sauce, brown sugar, garlic and sake in a bowl or baking dish. Place the tenderloin in the bowl and toss to coat well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, or overnight. Preheat the oven to 425 F. Wrap a piece of bacon around each medallion, affixing each strip with a toothpick and trimming off the excess and saving for some other bacony goodness. Place the medallions on a foil lined baking sheet, and roast for 15 – 20 minutes, or until the bacon is brown and crispy and the pork is fully cooked.

Twice baked potatoes:

2 medium to large baking potatoes
cooking spray (optional)
sea salt (optional)
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/2 stick butter, softened to room temperature
1/4 cup green onions, chopped
1 tbsp fresh chopped parsley
1/2 tsp salt
dash of black pepper
3 to 4 slices of crisp fried bacon, crumbled
1/2 cup shredded Cheddar cheese
paprika to taste

Spray the potatoes with cooking oil, and then grind some sea salt on them. Place them in an oven-proof dish and bake at 400 degrees for 1 hour.
While the potatoes are baking, combine 1/2 cup shredded Cheddar cheese, 1/2 cup sour cream, 1/2 stick butter, 1/4 cup chopped green onions, 1 tablespoon chopped parsley, 1/2 teaspoon salt, and a dash of black pepper. Cover this mixture with plastic wrap, and refrigerate it while your potatoes cook.
When your potatoes are done, split each of them into two equal halves with a knife. Since they will be hot, hold them with a potholder while you scoop out the potato meat. Place the potato meat in a dish, and reserve the potato shells.
Mix the potato meat with the mixture that you have previously made. Now blend in the crisp, crumbled bacon. Spoon this mixture evenly into the four empty potato shells. Sprinkle the top of each potato half with Cheddar cheese, to taste. Finally, sprinkle the potatoes with paprika, to taste. You may freeze the potato halves at this point, but be sure to thaw them before you bake them.
When ready to bake, if the potatoes are refrigerated or cool, let them come to room temperature. Then bake them in an oven-proof dish for 20 minutes in an oven that has been preheated to 400 degrees. If they are cool when you put them in the oven, it will take a little longer.

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