- 8
Ingredients
- 5 (9oz) med-size baking potatoes
- 1 (8-oz) container sour cream
- 2 TBL soft spread (Country Crock)
- 1 tsp kosher salt
- 1/2 tsp freshly grd. black pepper
- 1 (2.8oz) bkg real bacon pieces, divided, (Oscar Mayer)
- 1 (8oz) bag shredded sharp cheddar cheese, divided
- 2 grn. onions, chopped
- garnishes: chopped fresh chives & sliced green onions
Preparation
Step 1
preheat oven to 425
spray baking sheet w/ nonstick cooking spray
place potatoes on prepared baking sheet
bake 1 hr or until tender
remove from oven
let cool 10 min
reduce oven temp to 350
cut potatoes in half lengthwise
carefully scoop out pulp into lg. bowl, leaving shells intact
mash together pulp, sour cream, spread, S & P
stir in 1/2 bacon, 1 C cheese & green onions
spoon mix. into 8 shells (discarding 2 shells)
place on baking sheet
bake stuffed potatoes @ 350 for 15 min
remove from oven
sprinkle w/ remaining 1 C cheese & remaining half of bacon
bake 5 min longer, or until cheese is melted
garnish w/ chives & green onions
TO MAKE AHEAD, PREPARE RECIPE AS DIRECTED THROUGH STEP 2
COVER & CHILL UP TO 24 HRS
LET POTATOES STAND AT ROOM TEMP FOR ABT. 30 MIN
BAKE AS DIRECTED
TO FREEZE: PREPARE RECIPE AS DIRECTED THROUGH STEP 2
PLACE POTATOES ON BAKING SHEET
FREEZE UNTIL FIRM
WRAP IN ALUMINUM FOIL
FREEZE UP TO 2 MONTHS
REMOVE FROM FREEZER
THAW AT ROOM TEMP FOR 1 HR
BAKE UNCOVERED AS DIRECTED