Tuesday, November 1, 2011

STUFFED BAKED POTATOES


Seasoned, mashed potatoes re-baked in their own shell
look and taste marvelous.


Bake the potatoes until they are soft.  When they are cool enough to handle,
cut off the tops and carefully scoop out the inside.
If you are using very large potatoes, you may want to cut them in half
and fill each half rather than cutting off the tops.


Mash the potatoes and add the sour cream, butter and milk.
  Stir in the cheese, bacon, onion and seasonings.


This picture was supposed to automatically turn, but it didn't.
I'm not sure why.


After I filled the shells, I had filling left over.
I piled it on the inside of the tops I sliced off and baked them ..
were very good and I didn't waste anything.


STUFFED BAKED POTATOES

6 large baking potatoes, scrubbed
1 tsp. vegetable oil

Rub potatoes with oil.  Place on a shallow baking pan; bake
at 400° for for 1 hour to 1 hour and 15 minutes.
Potatoes should feel tender when squeezed gently.
Allow potatoes to cool to the touch.  Slice tops off potatoes;
scoop out pulp, leaving a ¼-inch shell. 

½ cup sour cream
2 tbsp. butter or margarine
¼ cup milk
1 ½ cups shredded cheddar or Colby cheese
8 slices bacon, fried and crumbled
¼ cup sliced green onions
½ tsp. salt
¼ tsp. pepper

In a mixing bowl, combine pulp, sour cream, butter and milk.
Beat with a mixer or mash with a potato masher until no lumps remain.
Stir in 1 cup cheese, bacon bits, onions, salt and pepper
Spoon filling into shells; sprinkle with remaining cheese.
Return to baking pan; bake at 350° for 25 minutes or until hot.
Sprinkle with chopped chives if desired.
Yield: 6 servings

Note: Potatoes may be prepared up to 1 day in advance.  Wrap in
plastic wrap and refrigerate until ready to bake.
Potatoes can also be prepared, wrapped and frozen.  Allow additional
time for reheating.

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