Stuffed Potatoes

These are also called twice-baked potatoes and goes well with lots of beef, chicken, and pork recipes.

Stuffed Potatoes

4 russet potatoes
4 strips of bacon, cooked and chopped
3/4 c shredded cheddar cheese
1 tbsp sour cream
2 tbsp milk - give or take
2 tbsp butter
Garlic and herb spice mix, to taste
Black pepper to taste
Salt, to taste
Paprika for garnish
  • Wash and scrub the potaoes and dry them
  • In a 400 F oven, bake the potatoes for 45-60 minutes, depending on size
  • You should be able to easily pierce the potatoes with a butter knife to the center
  • Remove them from the oven and let it cool so you can safely handle them
  • Cut the potatoes lengthwise and scoop out the insides, leaving the peel intact
  • It is easier if you leave a thin layer of the potatoes against the skin
  • Put the scooped out potatoes in a bowl and mash until smooth, slowly adding milk it is the consitancy you like
  • Place it in a pan over medium heat and heat it up, stirring and mashing
  • Add the butter, sour cream, garlic and herb mix, salt and pepper, mix it thoroughly
  • Add 1/2 cup of cheese and stir it in until it melts, mix in the bacon
  • Fill in the potato shells and sprinkle the top with remaing cheese, and sprinkle paprika on each potato
  • Place them on a baking sheet and broil for about 3 minutes until the cheese is melted

If you want to get fancy, use a pasty bag with a wide tip to fill the potatoes.

The garlic and herb mix is just a common commercial mix. Seasoned salt also works well.

I used hickory-smoked bacon from a butcher shop, so much better than the normal bacon in grocery stores.

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