Hearty Twice Baked Potatoes

Submitted by Boyz 5

"Everyone raves about these extra-special spuds that are perfect for meat-and-potato lovers. The creamy, nicely seasoned potatoes are a great accompaniment to grilled chicken, but hearty enough to serve as a comforting meal on their own. These tasty taters earned chef Rebecca Williams from Alapaha, Georgia 4th place in Taste of Home's "Delicious Company Dishes Contest"."

 

• Ready In: 1hr 50mins
• Ingredients: 9
• Serves: 16

ingredients

• 8 large baking potatoes
• 1⁄2 lb bulk pork sausage
• 1⁄4 cup butter or 1/4 cup margarine, softened
• 8 ounces shredded cheddar cheese
• 1 1⁄2 cups diced cooked ham
• 6 slices bacon, cooked and crumbled
• 8 ounces sour cream
• 1⁄2 cup Italian salad dressing
• salt and pepper, to taste

directions

1. Scrub and pierce potatoes.
2. Bake at 400 degrees or microwave, uncovered, on high for 12-14 minutes or until tender.
3. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.
4. When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-inch shell.
5. In a large mixing bowl, mash the pulp with butter.
6. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.
7. Spoon into potato shells.
8. Place on two ungreased baking sheets.
9. Bake at 400 degrees for 30 minutes or until golden brown.

Reviews

[ladyfingers]

A top-notch twice-baked potato! Had to cut it down to just two potatoes, so "eye-balled" the amounts of cheese and meats to match the potato pulp amount, and used between 1/4 to 1/2 cup sour cream, four teaspoons butter and two tablespoons Italian salad dressing. Turned out great. Thanks for sharing, Boyz5--I think this one will replace my old stand-by.

 

[CookinwithGas]

I can't believe I'm the first one to rate this amazing recipe! I made this last night and it is nothing less than nirvana! Only one weird thing though, I still had half the mixture left over after re-stuffing the potato skins...So I've put the leftover mixture in a small pie pan and I'll save it for another meal...Thanks for posting this 5 star recipe!