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Prep Time: 70 Minutes Cook Time: 20 Minutes |
Ready In: 90 Minutes Servings: 2 |
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I CAME UP with this recipe when looking for a different way to use leftover baked potatoes. I wanted to do something besides simply frying them or making potato salad, so I found a recipe and added some of my own ingredients. These are the tasty results. Leonora Wilkie Bellbrook, Ohio Ingredients:
2 medium baking potatoes (1 to 1-1/2 pounds) |
1/3 cup sour cream |
3 tablespoons milk |
1/8 teaspoon salt |
2 teaspoons grated parmesan cheese |
2 bacon strips, cooked and crumbled |
4 teaspoons shredded cheddar cheese |
1 to 2 tablespoons chopped tomato, optional |
Directions:
1. Bake potatoes at 425° for 40-45 minutes or until tender. Allow to cool to the touch. In a bowl, combine sour cream, milk, salt and Parmesan cheese. Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325° for 20 minutes or until heated through. Top with tomato if desired. Yield: 2 servings.
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