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 Stuffed Baked Potatoes | Status Approved | | Name | Stuffed Baked Potatoes | | Category | American, One serving recipes, Side Dishes, Vegetables | | Serves/Yields | See recipe | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 15 minutes, depending on quantity of potatoe's | | Cook Time | 1 1/4 hours, estimate | | Introduction | | I had a stuffed potato at a friends house. I asked what seasonings were used, and from that created my own recipe. The whole family loves them and I was always asked to bring them to family dinners. They are wonderful with steaks or roasts. My sister Marjie has even frozen them and she said the results were good. | | Ingredients | |
Medium sized ,well shaped russet potatoes . Each potato will make two servings.
For each potato:
About 4 level Tbsp sour_cream
2 tsp soft butter
1 tsp real bacon_bits
1 tsp fresh snipped (sliced) chives
1/8 tsp onion_powder
Sea_salt and black pepper to taste
Shredded cheddar_cheese | | Directions | | Step: 1 | Scrub the potatoes and dry with a tea towel. Poke several holes in the potatoes to let steam escape while baking. Rub all over with oil. Place in a 350 degree oven , right on the racks and bake for about 1 hour or until tender when pierced (careful and don't tear up the skin). | | Step: 2 | While the potatoes are baking, combine the chives, bacon bits, seasonings , sour cream and butter in a bowl.
When potatoe's are done, cool slightly and then cut in half lengthwise. Place a potato half on a pot holder to protect your hand and with a soup spoon, carefully scoop the hot potato into the bowl with the butter etc. Leave a thin wall of potato to make a shell. | | Step: 3 | When all the potatoes are scooped out, place the skins on a cookie sheet. With a potato masher (preffered) mash the potatoes mixture, then switch to a spoon and mix well. Adjust seasonings and add more butter or sour cream as needed, to make a nice creamy filling.
The filling should be thick enough so it holds it's shape when heated. Too much sour cream and the filling gets runny. Fill each shell with the potato mixture. At this point they can be refrigerated until ready to use.
Bake 30 minutes at 350 F if cold or 10 minutes if serving right away. Top hot potatoes with cheese and serve. |
Time submitted: Saturday, September 15. 2007 at 07:47:33 Contributed By: Kate
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