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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These started out as breakfast for Christmas morning. I added all the goodies that I liked on a baked potato. Another great thing is that this can be made ahead of time. One year I made a casserole with the extra mixture I had. Pair with Gallo® Family Vineyards Sonoma Reserve Chardonnay. Ingredients:
6 to 8 large baking potatoes |
1/2 cup butter |
4 to 6 ounces cream cheese, softened |
1 bunch green onions, chopped |
1/2 pound bacon strips, cooked and crumbled |
2 cups (8 ounces) shredded cheddar or shredded monterey jack cheese |
pepper to taste |
additional shredded cheddar or monterey jack cheese |
Directions:
1. Pierce potatoes with a fork; rub with oil if desired. Bake at 400° for 1 hour and 20 minutes or until tender. Let stand until cool enough to handle.
2. Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. Place pulp, butter and cream cheese in a large bowl and mash. Fold in green onions, bacon, cheese and pepper. Spoon into potato shells. Place on baking sheet. Bake at 350° for 20-30 minutes or until heated through. Sprinkle with additional cheese. Let stand 3-5 minutes. Yield: 6-8 servings.
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