There is a place – a sketchy place albeit a place called Logan, Montana. Think middle of no where abandoned rail road town type of place. In other words, eerily cool. I’ve been visiting this place for a large part of my life. My family has been drawn to Montana for quite some time and the best steak you can find at the best price would be in Logan at a place called Land of Magic. It can’t be beat. Especially for the price of $14.95.
In our last attempt at a getaway before we became parents for the first time we took our ‘babymoon’ (I know, so cheesy, sorry) to Big Sky and enjoyed the beautiful home, view, and most important when you are pregnant – delicious restaurants. We had just found out that our first born would be a boy and while I had a looooooong list of perfect girls names my boy list consisted of nothing. I was still in girl world at this point of my life and frankly nothing seemed quite cool enough.
That all changed over our steak dinner complete with the best ever twice baked potatoes. While looking down at the paper placemat complete with all the ranch’s brand symbols the name Logan jumped out at me. In between bites of ribeye and potato I threw out there ‘how about Logan?’ It was an immediate yes from M and we never looked back.
I love that his name has a tie back to my favorite place. Love it. And any time I have a killer ribeye or twice baked potato I think about that meal and laugh at how little we knew about the next phase of our lives. We’ve got it figured out by now, for the most part.
- 4 baking potatoes, washed
- 1 stick salted butter
- 2 slices bacon, cooked and crumbled
- 1/3 cup sour cream
- 1/2 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
- 1/4 cup whole milk
- 1 teaspoons seasoned salt
- 1 green onions, sliced
- Freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet and bake for 1 hour, making sure they’re sufficiently cooked through.
- Slice the butter into pats. Place in a large mixing bowl and add the bacon and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
- With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell.
- Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes into the butter, bacon and sour cream.
- Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
- Fill the potato shells with the filling. Top each potato with a little more grated cheese and pop ‘em in the oven until the potato is warmed through, 15 to 20 minutes.
P.S. A HUGE thank you to our favorite cheese trader @ Hoogwegt, U.S.! The 2 1/2 year aged Wisconsin cheddar you so kindly gave us after our recent couples night out took these potatoes from awesome to over the top. Greatly appreciated and we are still enjoying the parm!