Stuffed Potatoes
by Jesi LopezStuffed potatoes are a great alternative to the traditional baked potato. These are easy to make and will elevate any meal.
Stuffed Potatoes
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Category
Side Dish
Cuisine
North American
Servings
8
Prep Time
30 minutes
Cook Time
60 minutes
Stuffed potatoes make the perfect side to my recipe for Roast
Chicken. This easy to follow recipe will be one that you make again and again.
Ingredients
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8 russet potatoes, halved
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1 onion, diced and divided
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½ package of bacon, sliced and divided
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3 heaping tablespoons sour cream
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Cheddar cheese, shredded to top potatoes
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Oil, for coating potatoes
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Salt, to taste
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Black pepper, to taste
Directions
Preheat oven to 375°F.
Wash potatoes and place them whole in to a large pot. Cover potatoes with water and bring to a boil until fork tender.
Once potatoes are cooked, remove pot from the stove and pour out the water. Place cooked potatoes into a bowl of cold water for a couple of minutes. Remove potatoes from cold water and dry well.
Rub each potato with oil and sprinkle with salt. Place prepared potatoes on a baking sheet and bake in preheated oven for 45 minutes.
In a pan over medium heat, fry onion and bacon until browned and cooked through. Divide mixture in half, for use with my Mushroom Cap recipe.
Remove potatoes from the oven and slice in half. Scoop out most of the cooked potato and add to a medium bowl.
Add half of the bacon and onion mixture and sour cream to cooked potatoes. Season with salt and pepper and mix well to combine.
Stuff each potato half with potato and bacon mixture. Sprinkle with cheese.
Place the completed potato halves back on a baking sheet and bake for 15 minutes until cheese is melted and golden brown.
Enjoy 🖤