Baked Potato With Bacon and Cheese
Stuffed and twice baked
Pick the thicker bacon slices to give different crispness on every bite
4 Russet potato
8 slices BaconDiced
1 cup Cheddar cheeseShredded
2 teaspoons Ground black pepperTo taste
3 tablespoons Butter
2 teaspoons SaltTo taste
3 tablespoons Olive oil
1/2 cup Sour cream
1/2 cup Milk
2 Green onionThinly sliced
Follow this cooking recipe to add more value than serving the ordinary mashed potatoes. With the melted cheese on top and crispy bacon, it’s a guarantee to have a satisfying meal time.
Preheat the oven to 218 C (425 F).
Scrub the potatoes, rub with olive oil and sprinkle it with salt.
Line a baking sheet with aluminium foil, and arrange the potatoes on it. Carefully pierce the potatoes with a fork.
Bake the potatoes for one hour or until tender when pierced with a fork.
While baking the potatoes, warm a pan over medium heat and cook the bacon to get the desired crispiness. Remove the bacon from the heat and drain well on paper towels, and keep the bacon fat on the pan.
Once the potatoes are cooled enough to handle, slice them in half lengthwise and carefully scoop out the flesh into a bowl.
Set aside the potatoes shell.
Mash the potatoes with butter and blend in the bacon, sour cream, milk and half portion of shredded cheddar cheese (1/2 cup).
Mix well and give a taste, add in a pinch of salt and ground black pepper to adjust the taste.
Spoon the filling into each of the potato, sprinkle the remaining shredded cheese and sliced green onions on top of each potato.
Serve it right away if you are not desire to bake the second time.
If you desire to bake another time, arrange the potatoes shell back on the baking sheet and spoon the filling into each of potato.
Sprinkle the remaining shredded cheddar cheese on top of them and bake for 5 to 10 minutes to melt the cheese.
Remove them from the oven and sprinkle the sliced green onions on top before serving.
|4 Russet potato|
|8 slices Bacon|
|1 cup Cheddar cheese|
|2 teaspoons Ground black pepper|
|3 tablespoons Butter|
|2 teaspoons Salt|
|3 tablespoons Olive oil|
|1/2 cup Sour cream|
|1/2 cup Milk|
|2 Green onion|