I used half and half in the stuffed potatoes this time since my husband is not a fan of sour cream.
A substitution for sour cream would work if you prefer. I served these wonderful Bacon and Cheese Stuffed Potatoes with Dad's Famous Steak.
Bacon and Cheese Stuffed Potatoes
Ingredients:
- 4 large baking potatoes, washed and pierced
1/4 cup butter, cubed
1/4 cup half and half
1 teaspoon Kosher salt
1 teaspoon coarse ground pepper
1 cup (4 ounces) shredded cheddar cheese, reserve 4 tablespoon
6 bacon strips, cooked and crumbled, reserve 4 tablespoons
3 to 4 green onions, sliced, reserve 4 tablespoons
4 oz. sour cream
Bake potatoes in a microwave on high for 20- 25 minutes, or at 400° for 1 hour or until tender. Cool slightly.
Reduce heat to 350°. Cut each potato in the center not cutting all the way through lengthwise. Scoop out pulp, leaving a thin shell.
In a large bowl, mash the pulp with butter and half and half. Add kosher salt, and pepper and mix well.
Stir in the cheese, bacon and onions. Spoon or pipe into potato shells. Top each potato with 1 tablespoon of cheddar cheese, sliced green onions, and crumbled bacon.
Place on a baking sheet. Bake for 30-35 minutes or until heated through and cheese is bubbly. Serves: 4-6.
Cook's Note: Recipe adapted from tasteofhome.com
