Sunday, November 2, 2014

Stuffed Potatoes

There is something about the creaminess of the filling mixed with the crust of melted cheese and potato skin that makes me drool over stuffed potatoes. You can pretty much eat them as their own meal depending on what you put in them. This is a fairly standard recipe with cheese, bacon, onion and sour cream but you really don't need more than that for the potato to compete as the tastiest part of the meal. 
I try to make sure that the skin is seasoned well so that the whole thing can be eaten. There is nothing more disappointing than a hollowed out skin sitting on a plate after someone abandoned it for the garbage. 
I find that it is easier to make these over two days (one day to bake and the second to fill).
  • 2 Russet potatoes
  • 1/2 a package of bacon
  • 2 scallions, chopped
  • 1/2 cup sour cream
  • 2 cup shredded cheddar cheese
  • Salt, pepper, and garlic salt
  1. Clean the potatoes then prick them all over with a fork (this will keep them from exploding in the oven).
  2. Coat with olive oil, salt, pepper, and garlic salt.
  3. Bake on a cookie sheet at 350 F for an hour to an hour and fifteen minutes.
  4. When cool enough - slice each in half lengthwise and scoop the insides into a mixer.
  5. Cook the bacon until crisp then soften the onion in the bacon grease (I dumped all the bacon grease in with the potato filling).
  6. Chop the bacon in to small pieces.
  7. Add the bacon, onions, sour cream and cheese to the mixer.
  8. Mix thoroughly.
  9. Re-fill the skins with the improved potato.
  10. Sprinkle a little extra cheese on the tops.
  11. Heat the potatoes at 350 F for about 30 min.
  12. When they are starting to look bubbly turn the broiler on low until the tops are nicely browned.
  13. Serve hot (not molten hot) with sour cream and fresh scallion.

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