Potatoes are probably my favorite crop...as in thing that is grown in the ground...hahaha. I categorize them as vegetables so that I can fool myself into thinking everything potato is healthy (i.e. french fries, potato chips, crispy hash browns)... you get the picture.
Something is missing...
Oh yeaaaaa, fry up that bacon and crumble it up.
Scoop some potato out before you put the cheese in for your sister and cousin and friend who don't like cheesy potatoes. Then, mix in the cheese!
Use a cookie scoop to scoop two cute little loaded potato scoops into each potato skin.
And then use the scoop to smash it down a little because the two little scoops look a little silly.
Sprinkle some more cheese on top because Traci and I love our cheesy potatoes.
Ingredients
- potatoes
- green onions, sliced thin
- sour cream
- butter
- bacon
- cheddar cheese, grated
- salt & pepper, to taste
- Scrub the potatoes clean and use a fork to poke a few holes on each side of the potatoes. Bake them at 375 degrees F for about 45 -60 minutes until the potatoes are baked through.
- When the potatoes are cool enough to handle, cut them in half and scoop out the centers. (Make sure you leave some of the potato in the skins). Set the shells aside (you won't need to use all of them).
- Mash the potatoes that you scooped out. Mix in the sour cream, butter, green onions, and salt & pepper (you can also mix in the cheese but since some of my family doesn't like cheese I added it later.) Fill the empty shells with the mixture. I used a cookie scoop and put two scoops per shell.
- Sprinkle more cheese on top.
- Bake at 375°F for an additional 15-20 minutes until the tops begin to brown and the cheese is melted.
- If you want to make them ahead of time, you can cover them with plastic wrap after you scoop them into the shells. Put them in the fridge. Bake them for the final 15-20 minutes right before serving.
xoxo, allison
0 comments:
Post a Comment