RECIPE: Mitt Romney Thrice-Baked Potatoes - The American Spectator | USA News and Politics
RECIPE: Mitt Romney Thrice-Baked Potatoes

We’re just barely into 2015, but the race for the Republican presidential nomination is already heating up. Incidentally, so is my oven. Throughout this Republican primary season, I’ll be offering politically themed recipes tasty enough to tantalize the taste buds of even the most picky primary voter. To begin, here’s a little number that embodies one of the first Republicans to dip his toe into the presidential pool: Mitt Romney.

Wait, Mitt Romney? Haven’t we been here before? Yes, but the dashing dude isn’t ruling out a 2016 bid. He might not be new and exciting, but he’s a classic and hearty staple of the Republican diet. Therefore, I bring you…

Mitt Romney Thrice-Baked Potatoes

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What You’ll Need:
• 2 Large Baking Potatoes
• 6 ounces cream cheese
• 6 ounces shredded cheddar cheese
• 3 ounces heavy cream (more if necessary)
• 2 slices bacon, cooked and crumbled
• Salt
• Pepper


• Preheat oven to 400.
• Place potatoes in the oven until baked throughout (45-60 minutes).
• No, you didn’t get very far in this step, but neither did he.


• Cut potatoes in half lengthwise, and carefully scoop out the middle, placing it into a bowl and leaving just the peel.

• Place shells back in the oven until brown (5-10 minutes).
• While the shells are in the oven, prepare the potato mixture.
• Add cream cheese, cheese (leaving some back for the top), bacon and cream to potato and mix until combined.
• Add salt and pepper to taste.



• Remove shells from the oven and place filling back inside.

• Sprinkle with remaining cheese.
• Place into oven and bake for another 10 minutes or until warm and the cheese has melted.


Serve with meatloaf (it’s Romney’s favorite) and your favorite non-alcoholic beverage.

What say you, New Hampshire? Is the third time the charm?

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