Baked Stuffed Potatoes
These potatoes are a meal in themselves! Enjoy them with a gelatin salad and some steamed asparagus.
INGREDIENTS | SERVES 8
- 4 large russet potatoes
- 4 slices bacon
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- ⅔ cup sour cream
- ½ (16-ounce) package refrigerated roast beef
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon cayenne pepper
- 1 cup shredded Cheddar cheese
- ¼ cup grated Parmesan cheese
Preheat oven to 400°F. Pierce potatoes with a fork and bake for 55 to 65 minutes until tender. Let cool for 30 minutes.
Meanwhile, cook bacon until crisp; drain, crumble, and set aside. Add butter to drippings; cook onion and garlic until tender, 7 to 8 minutes.
Cut potatoes in half and scoop out flesh, leaving shells intact; place in large bowl. Add onion mixture and mash. Stir in sour cream.
Shred beef and add to potatoes along with thyme, pepper, Cheddar cheese, and bacon.
Fill potato skins; sprinkle with Parmesan cheese. Bake for 20 to 30 minutes until heated through.
Baking Potatoes
There are two ways to bake potatoes. One is the standard oven method. You can also microwave potatoes; pierce with a fork and microwave on high 5 minutes per potato. Let potatoes stand for 5 minutes, then proceed with the recipe.
