Prep 15 mins
Cook 1 hr 25 mins
The title says it all! People have been known to burn their tongues on these because they just couldn't wait! Vegetarian's can skip the bacon or use imitation bacon. One half is a meal!!! Very filling! If you want a green salad on the side.
- 4 large baking potatoes, almost 1 pound each scrubbed
- sea salt, for rubbing on skins before baking
- 8 slice bacon, about 1/3 pound
- 118.29 ml sour cream
- 118.29 ml heavy cream
- 59.16 ml butter
- 2.46 ml salt
- 2.46 ml pepper
- 113.39 g cream cheese
- 113.39 g Fontina cheese, finely cubed
- 28.39 ml romano cheese, finely grated
- 118.29 ml shredded cheddar cheese
- 4 green onions, sliced, divided
- Preheat oven to 350 degrees.
- Rub potatoes with salt.
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes.
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl set skins aside for filling.
- To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
- Mix with a hand mixer until well blended and creamy.
- Spoon the mixture into the potato skins.
- Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
These were very good but I found them so cheesy that you couldn't taste the potato. Next time, I will half the ingredients for mixing with the potato. Thanx Rita!
Fabulous tasting potatoes! Easy to assemble and except for the fontina cheese it's made with ingredients I have on hand. In fact I couldn't find the fontina so I had to sub with fresh parmesan. And I omitted the bacon. But I got gigantic potatoes and baked them 90 minutes and served with a ceasar salad for a good dinner. Rita, thanks for the recipe it's going in with my keepers!