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Title: Cheesy Bacon Stuffed Potatoes
Categories: Vegetable
Yield: 4 Servings
| Woodward | ||
| 4 | lg | Baking potatoes; scrubbed |
| 1 | c | Cheddar cheese; shredded ----filling----- |
| 1 | c | Broccoli flowerets |
| 1/2 | c | Bacon; chopped |
| 1 | c | Mushrooms; sliced |
| 10 | Garlic; minced | |
| 3 | tb | Green onions; chopped |
| 1/4 | c | Sour cream |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
Preheat oven to 425~. Prick potatoes several times with a fork. Set on middle rack of oven, and bake until tender, about 1 hr. Transfer potatoes to a wire rack; cool for 15 mins. In a med. saucepan, bring 1 qt. water to a boil. Add broccoli; cook until just tender, about 3 to 5 mins. Drain. In a lg. skillet, cook bacon over med-high heat until crisp. Using a slotted spoon, transfer bacon to a paper towel lined plate. Add mushrooms to skillet; saute until tender, about 3 mins. Using a slotted spoon, transfer mushrooms to plate with bacon.
Cut a 2" lengthwise slice off of each potato. Using a small spoon, scoop out most of pulp, leaving an 1/8" shell. In a food processor, combine potato pulp, garlic, green onion, sour cream, salt, and pepper. Process until smooth, about 20 to 30 seconds. Do not over process. Add broccoli, bacon, and mushrooms; pulse just to combine, leaving mixture chunky.
Spoon potato mixture into teh shells, mounding the top. Sprinkle the cheese over the filling. Place potatoes on a baking sheet; bake until heated through and cheese is melted, about 10 to 15 mins. Serve immediately.
Source - Homestyle Recipes Made Easy recipe card
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