Bacon 'n' Cheese Stuffed Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Here's my creamy and rich version of twice-baked potatoes. Always a treat, they go very well with the Chicken Cordon Bleu for my holiday dinner. Ingredients:
4 medium baking potatoes |
1/4 cup butter, cubed |
1 cup (8 ounces) sour cream |
1 cup (4 ounces) shredded cheddar cheese |
4 bacon strips, cooked and crumbled |
3 to 4 green onions, sliced |
Directions:
1. Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°.
2. Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells.
3. Place on a baking sheet. Bake for 30-35 minutes or until heated through. Yield: 8 servings.
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