Recipe by Bobbie
Who doesn't love these! So yummy with all the good stuff -- potato, sour cream, cheese, green onions and bacon pieces. I usually double the recipe when making these and freeze the extras -- once reheated, you can't tell that they were not freshly made.
- 6 large baking potatoes (about 10-12 oz. each)
- 1 1⁄2 teaspoons olive oil
- 1⁄2 cup sliced green onion
- 1⁄2 cup melted butter, divided
- 1⁄2 cup half-and-half cream (I use fat free)
- 1⁄4 cup sour cream (I use fat free)
- 1 teaspoon salt
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon white pepper (can use regular)
- 1 cup shredded cheddar cheese
- crumbled bacon, pieces (cooked)
Directions See How It's Made
- Rub potatoes with oil and pierce with knife or fork. Bake at 400 for 1 hour and 20 minutes or until potatoes are tender. Allow to cool to the touch.
- Slice and remove top quarter of each potato, let cool for 5 minutes; carefully scoop out pulp leaving 1/4 inch layer of the potato on inside, making sure not to tear or rupture shell. Place pulp in a large bowl.
- Butter inside and out of each potato shell with melted butter. Sprinkle insides of shells with 1/4 t. salt.
- Increase oven temperature to 475. Place potato shells, scooped side up on a baking sheet fitted with a wire rack and bake until skins begin to crisp, about 15 minutes.
- Sauté onions in 1/4 cup butter until tender.
- Add to potato pulp along with cream, sour cream, salt and pepper (*see Note below). Beat until smooth (some folks don’t like their stuffed potatoes real smooth – so just beat until you reach the consistency you desire).
- Fold in cheese.
- Stuff potato shells and place in a 13x9x2 baking dish.
- Drizzle remaining melted butter over tops of potatoes. Sprinkle with paprika and crumbled bacon pieces.
- Return to oven and bake until the tops are golden brown, about 15 minutes.
- Potatoes may be prepared ahead of time and refrigerated or frozen. Allow additional time for reheating.
- *Note: If you can't find large potatoes, bake extra potatoes. Otherwise the cream and sour cream will result in too much liquid for the potatoes. I do the 3 large potatoes and then bake an extra smaller potato (which I don't stuff but use the pulp). I also mash the potatoes before adding any of the other ingredients -- and I combine the cream, sour cream, salt and pepper in a bowl and add a little at a time to the potatoes as I continue to mix them. This way you can better judge the consistency of the pulp and not get the potatoes too runny. I then add the onions and cheese.
- The cooking time includes the time to do the initial baking of the potatoes.