Bacon ‘n’ Cheese Stuffed Potatoes
TOTAL TIME: Prep: 1-1/4 hours Bake: 30 min.
YIELD: 8 servings.
Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. —Merle Dyck, Elkford, British Columbia
Ingredients
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4 medium baking potatoes
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1/4 cup butter, cubed
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1 cup sour cream
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1 cup shredded cheddar cheese
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4 bacon strips, cooked and crumbled
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3 to 4 green onions, sliced
Directions
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1.
Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°.
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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.
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3.
Place on a baking sheet. Bake for 30-35 minutes or until heated through.
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