Stuffed Baked Potatoes With Bacon Food

CREAMY STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

STUFFED BAKED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender.
• Reduce heat to 375°.
• Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
• In a large mixing bowl, beat the pulp with butter.
• Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic.
• Spoon into potato shells.
• Sprinkle with remaining cheese.
• Place on a baking sheet.
• Bake for 15-20 minutes or until heated through.
• Top with bacon and green onions.

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

STUFFED BAKED POTATOES WITH BACON

Steps:

• Pre heat oven to 180c.
• Prick potatoes all over with a fork - you want to do this so they don't burst their skins in the oven.
• Using your hands, rub the potatoes all over with olive oil & place directly on oven rack.
• Bake for 1 hour or until cooked through (check by inserting a sharp knife into potato to test for doneness).
• Remove from oven and allow to cool for 10-15 mins.
• Meanwhile in a small non-stick pan fry bacon over medium-high heat for 2-3 mins or until starting to brown, add shallots & garlic and turn off heat (the residual heat in the pan will slightly cook the shallots & garlic) and leave in pan to cool slightly.
• When potatoes are cool enough to handle, slice them in half length ways.
• Using a melon baller or teaspoon, scoop out the middle of the potato (you want to scoop out as much potato as you can, but be careful not to pierce the skin).
• Mash potato until there are no lumps, add sour cream & bacon mixture, mix to combine.
• Place a wire rack over a baking tray, and place potato skins on rack, cut side up.
• Add shredded cheese to potato mixture and mix to combine.
• Evenly divide potato mixture between skins.
• Combine reserved cheese and breadcrumbs, sprinkle evenly on top on potatoes.
• Bake for 30 mins, or until tops are golden.

ONION BACON CHEESE STUFFED BAKED POTATOES

Steps:

• Bake potatoes at 350 degrees for one hour or until done.
• Scoop out potato.
• Put potato in large bowl and mash.
• Fry chopped bacon until crisp.
• Remove from pan.
• Fry onions in bacon grease.
• Drain grease.
• Add bacon, onion, and cubed cheddar cheese to the potatoes.
• Add sour cream and milk.
• Mash and mix until smooth.
• Pile into baked potato skins.
• Bake in 350 degree oven for 10-15 minutes.
• Sprinkle shredded cheddar cheese on top and put back in oven until cheese is melted.
• These can be frozen when put potato mixture into baked potato skins.

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

SUPER-STUFFED BAKED POTATOES

Steps:

• Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
• Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
• Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
• Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.

LOADED POTATOES-STUFFED WITH BACON, CREAM CHEESE, AND SCALLIONS

Steps:

• Microwave potatoes till soft about 10 minutes.
• Cut lenghtwise in 1/2 scoup out flesh leaving some so to hold the shape.
• Mix the scouped potato with the rest of the ingredients mashing the potatoes.
• Fill back into skins and bake 20 minutes at 425 degrees.

BACON-WRAPPED POTATOES

Steps:

• Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.

BACON AND CHEESE-STUFFED POTATOES

Steps:

• Heat oven to 350°F.
• Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. Cool 5 min.
• Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Add cheese, butter, milk and pepper to potatoes in bowl; mash until desired consistency. Stir in bacon and chives; spoon into potato shells. Place in shallow baking dish.
• Bake 30 min. or until heated through.

BACON CHEDDAR RANCH STUFFED BAKED POTATOES

Steps:

• Cut each potato in half lengthwise; scoop out the pulp into a large mixing bowl, leaving a thin shell.
• Stir butter into the pulp.
• Stir in all the other ingredients until evenly distributed.
• Spoon into potato shells.
• Place on a baking sheet.
• Bake at 375 degrees for 20 minutes or until heated through.

IRISH STUFFED BAKED POTATO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins.
• Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.
• Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.

HASSELBACK POTATOES STUFFED WITH CHEDDAR AND BACON

Steps:

• Preheat oven to 425°F (220°C).
• Stir together butter and oil. Brush bottom of 14 x 11-inch (3 L) roasting pan with some of the butter-oil mixture. Slice thin lengthwise strip off the bottom of one potato; place flat side down on cutting board. Place two wooden spoons on opposite long sides of potato. Cut potato crosswise into 20 thin slices until almost all the way through, stopping when knife hits spoon handles. Repeat with remaining potatoes.
• Arrange potatoes flat side down in roasting pan; brush with butter-oil mixture and season with salt and pepper. Scatter rosemary and thyme sprigs around potatoes.
• Bake in centre of oven for 25 to 30 minutes or until cooked through but still firm, basting with butter halfway through. Remove from oven; let cool 5 minutes.
• Grate 2 tbsp (25 mL) cheese finely; combine with panko. Slice remaining cheese crosswise into 20 slices; cut each slice crosswise into 3 pieces for a total of 60 pieces.
• Insert bacon alternately with cheese in potato slices. Brush all over with butter from pan. Sprinkle panko mixture over top. Bake in centre oven for 12 to 16 minutes or until cheese is melted and panko mixture is golden.
• Discard herb sprigs; garnish with fresh herbs if desired.

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

CHEESY STUFFED BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.