Taste of Home
Hearty Twice-Baked Potatoes
TOTAL TIME: Prep: 1 hour Bake: 30 min.
YIELD: 16 servings.
Everyone raves about these extra-special spuds that are perfect for meat-and-potato lovers. The creamy, nicely seasoned potatoes are a great accompaniment to grilled chicken, but hearty enough to serve as a comforting meal on their own.
—Rebecca Williams
Alapaha, Georgia
Ingredients
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8 large baking potatoes
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1/2 pound bulk pork sausage
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1/4 cup butter, softened
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2 cups shredded cheddar cheese
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1-1/2 cups diced fully cooked ham
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6 bacon strips, cooked and crumbled
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1 cup sour cream
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1/2 cup Italian salad dressing
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Salt and pepper to taste
Directions
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1.
Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.
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2.
When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.
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3.
Spoon into potato shells. Place on two ungreased baking sheets. Bake at 400° for 30 minutes or until golden brown.
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