|3||Large Russet potatoes|
|3 tbsp||(45 mL) Butter|
|3 tbsp||(45 mL) Sour cream|
|6||Slices Maple Leaf® Natural Selections® Bacon, cooked and chopped|
|1-2||Green onions, finely chopped|
|1/2 cup||(125 mL) Grated Cheddar cheese, divided|
|1/4 cup||(60 mL) Finely grated Romano cheese, divided|
|Salt and pepper|
PREHEAT oven to 375°F (190°C).
SCRUB each potato thoroughly, dry well and pierce several times using a fork. Wrap each potato tightly in aluminum foil, place on a baking sheet and bake in preheated oven for 1 hour or until fork tender. Remove from oven and set aside to cool slightly, about 5-10 minutes.
REMOVE potatoes from foil and cut each in half lengthwise using a serrated bread knife. Scoop potato out of the skin leaving about ¼” (5 mm) inside. Place potato flesh in a large bowl, place skins back on baking sheet. Mash together potato, butter, sour cream, bacon, green onion, ½ the Cheddar and Romano cheese, salt and pepper, using a hand potato masher.
SPOON potato mixture back into potato skins, dividing evenly. Sprinkle with remaining cheese. Bake in preheated oven for 15 minutes or until heated through. Garnish with additional cheese and green onion if desired.
Make a day in advance and refrigerate before baking. Bake for 15-20 minutes to heat through.
Show More Comments
No Comments yet