I don’t know what is wrong with me. I have “edited” this post about 15 times. And by that I absolutely mean I logged in, uploaded a picture, got distracted, and logged out. Lather, rinse, repeat. But I NEED to tell you how to make cute stuffed potatoes, because who doesn’t NEED to know this recipe? No one.
I’ve always been fascinated by the little potatoes at the grocery store. They’re so little, which makes them adorable by default! So I thought I would give stuffed potatoes a whirl. Thumbs up.
1 bag small potatoes, mixed or mini red (about 24)
1/2 cup sour cream
3 stalks Green onion (chopped)
1/2 cup Bacon
1/2 cup Sharp Cheddar Cheese
Salt & Pepper to taste
Bake the potatoes on a lightly greased cookie sheet or pan (couple of sprays of cooking spray and call it a day) at 375 degrees for 15 minutes or until soft. Take out and slice each in half. Scoop out the inside of each potato and put in a bowl.
My potatoes were a mix of yukon gold and regular. I must not have a “potato palate” because they all taste the same to me…
Next, fry the bacon until very crispy and chop after allowing it to cool. Add the bacon, chopped green onion, cheddar cheese and a large spoonful of sour cream to the potato insides. Stir together. I find mashing everything with a fork to be particularly fun.
At this point, you could just heap everything back into the potato skins and call it a day. But we’re in this to win this folks. Sloppy skins are not going to cut it. SO. Load that filling into a large ziplog bag and cut off the tip of one of the corners.
Pipe the filling into each potato skin using a circular motion. I usually fill the bottom and then start at the outside and work my way to the middle in smaller concentric circles. It’s fun, I promise.
Place in a baking sheet and put back in your oven (375) until tops begin to turn brown. Yum! Perfect for football.