Cheesy Bacon Stuffed Potatoes

adapted from: Paula Deen


2 Lbs. Yukon Gold potatoes

8 oz. cream cheese, softened

1 c. sour cream

1/2 c. cooked bacon

2 tsp. roasted mashed garlic

1 1/2 tsp. salt

1/2 tsp. black pepper

1/4 c. grated Cheddar cheese

1/4 c. grated Monterey cheese

3 Tbl. chopped green onion, opt.


Preheat oven to 400 degrees.  Line a baking sheet with foil.  Boil potatoes until tender, about 8 minutes.  Drain and let cool.  Cut in half crosswise.  Cut a thin slice off the round end, so it will stand up-right.  Scoop out pulp, leaving a 1/4 inch border around the edge.  Combine with all ingredients, reserving 1/4 cup bacon for topping.  Spoon mixture into potato shells.  Place on baking sheet.  Top with remaining bacon.  Bake about 20 minutes.  Garnish with green onions and reserved bacon.  Yield: 2 dozen appetizer servings. 


Jenn's Notes:  I used small Russet potatoes and baked them in the oven for about and hour, until then were tender (instead of boiling them).  I let cool slightly, then I cut in half lengthwise and scooped out the pulp and combined with the remaining ingredients.  I just squeezed the roasted garlic right into my bowl.  I also added a little seasoned salt to mine and used less regular salt.  I stirred all the ingredients together and left it somewhat chunky.  If you want it to be smooth, you could always mash everything together with a potato masher.  I did not garnish mine with green onions.


How to roast garlic:  Preheat oven to 400 degrees.  Remove several layers from the garlic head.  Using a sharp knife, cut off the top, exposing the garlic.  Place in foil.  Drizzle with a little olive oil and season with a little salt and pepper.  Seal tightly with foil and bake 30-35 minutes.  Here is a great blog that explains how to roast garlic.                

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