Thursday, November 19, 2009This is another one of my husband's favorite side dishes. I think he likes this because I make a little potato skin out of the top. They take a little time to make but you can short cut by cooking the potato in the microwave. Trust me, it will crisp up when you throw it back in the oven for the cheese to melt.
Twice Baked Stuffed Potatoes for Two
2 large Russet potatoes
2 tbsp. butter
1/4 c. sour cream
1/2 c. cheddar cheese
1/4 c. bacon, cooked and crumbled
Salt and pepper (to taste)
Preheat oven to 375 degrees. Pierce potatoes with fork and cook in oven for about an hour or until done (if you don't have time to cook for an hour, just cook in microwave). Remove potatoes and cut off tops of potato, set top aside.. Let cool for about 5 minutes.
Scoop out potato in a bowl, being careful not to rip. Leave enough potato inside to form a shell but not too thin. Add butter, sour cream, salt and pepper (to taste) to bowl and mash with fork until well mixed. Add bacon and cheese, leaving some aside for topping and for the 'potato tops'. Mix well and fill mixture into potato shell. Sprinkle 'potato tops' and potato with remaining cheese and bacon. Bake in oven at 375 degrees for about 20 minutes, or until cheese has melted.
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