Bacon & Cheese Stuffed Potatoess
A convenient version of a stuffed potato without the trouble of having to “twice-bake” it – simply stuff and broil for the same effect! Serve this on the side of steak and you will exalt your culinary skills to a 5-Star rating! Assuming the scale is out of 5!
Servings
4-6
Ready In:
45min
Calories:
500
Good For:
Lunch or Dinner
Inroduction
About this Recipe
By: Landy Anderson
A convenient version of a stuffed potato without the trouble of having to “twice-bake” it – simply stuff and broil for the same effect! Serve this on the side of steak and you will exalt your culinary skills to a 5-Star rating! Assuming the scale is out of 5!
Ingredients
- 4 Extra Large Baking Potatoes (or 5 Large Baking Potatoes)
- 2 cups diced cooking onions (approx. 2-3 large onions)
- 3 green onions
- ¼ cup butter
- 1 tbsp olive oil
- 1 heaping tablespoon crushed garlic
- 8 pieces cooked/crumbled bacon (approx. ¾ cup)
-
1 cup sour cream
-
½ cups grated old cheddar cheese
-
1 tsp salt
-
½ tsp pepper
-
½ tsp garlic powder
*New pair of good rubber dish gloves to handle the hot potatoes
Step by Step Instructions
Wash, Slice and Bake
Wash and slice potatoes length-wise. Wrap each potato in tin foil. Bake @ 450 degrees Fahrenheit for 1 ½ hours.
Prepare
While potatoes are baking, prepare remaining ingredients. On medium heat, sauté cooking onions and green onions in butter, olive oil, and crushed garlic until softened.
Finish
Once potatoes are finished baking, unwrap from the tinfoil. Put on a new pair of dish gloves and use a tablespoon to scoop out cooked potatoes into a large mixing bowl. Set aside potato shells on a baking sheet. Add sour cream, cheese, bacon, salt, pepper and garlic powder to cooked potatoes. Lightly mash potato mixture with a potato masher until ingredients are well distributed – keeping potatoes formed in visible chunks. Fill potato shells with potato mixture and brown under a broiler. Serve immediately.