Prep 20 mins
Cook 1 hr 30 mins
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".
- 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
- Scrub and pierce potatoes.
- Bake at 400 degrees or microwave, uncovered, on high for 12-14 minutes or until tender.
- Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.
- When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-inch shell.
- In a large mixing bowl, mash the pulp with butter.
- Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.
- Spoon into potato shells.
- Place on two ungreased baking sheets.
- Bake at 400 degrees for 30 minutes or until golden brown.
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.
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!