Get into the action with my stuffed potato recipe! It’s more like super stuffed potato skin, but that all depends on how much you’re scooping out to stuff the potato. I like to scoop almost all of the potato out because I’m not much of a fan with the skin. But, the whole process is entirely up to you. Sometimes following the recipe just might be what you need.
Stuffed Potato
November 22
Persons
6
Prep Time
10 minutes
Cook Time
1 hour, 15 minutes
Total Time
1 hour, 15 minutes
Ingredients
- 6 baking potatoes
- 1 c. shredded extra-sharp cheddar cheese
- 1 c. sour cream
- 1 tsp. salt
- 1 tsp. pepper
- 1/4 C. bacon bits
- 3 scallions, finely chopped
- 1/4 c. sweet red pepper, finely chopped
- Paprika for garnish
Instructions
- Scrub and pierce potatoes with a fork. Arrange on a baking sheet and bake at 400 degrees for about 45 minutes or until tender. Cool slightly for easy handling.
- Cut potatoes in half length wise.
- Scoop out most of the flesh and put it in a bowl leaving the skins on the baking sheet.
- Add sour cream, cheddar cheese, bacon bits, scallions, red pepper, salt and pepper to the potatoes and mash to desired consistency.
- Divide potato mixture evenly and return to skins.
- Sprinkle with paprika and bake for 10 minutes or until top is golden brown.
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I hope you enjoy! Share with me your favorite stuffed potato recipes in the comment section below.
