Loaded Baked Potatoes: Sizzlin' spuds for football season

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Loaded Baked Potatoes: Sizzlin’ spuds for football season

We’re well underway into football season, and with all the tailgating comes great food. There’s only so much you can do on a portable grill in the parking lot of a stadium, which is why I much prefer to watch the game at home (that and having my own bathroom).

When our friends pile together on a Sunday to spend an afternoon watching the games, this recipe is one of my go-to favorites to serve. It takes a good amount of time to make, but it’s well worth it, as is evident by the empty plates post placing these hard-to-resist baked potatoes on the table.

If you use large potatoes, think about sharing with a buddy. You might not be able to finish the whole thing. Then again, you might not want to share at all.
Loaded Baked Potatoes

Serves: 4

• 4 russet potatoes, scrubbed and dried
• 6 slices bacon
• 2 tsp olive oil
• Salt and pepper
• ¾ cup buttermilk
• ¼ cup heavy cream
• 2 Tbsp butter
• 1½ cups sour cream, divided
• ¾ cups diced scallions, divided
• 1 cup shredded sharp cheddar cheese, divided

Preheat oven to 400?F. Pierce potatoes several times with a fork. Place in the microwave and cook on high for 15 minutes.

Meanwhile, lay bacon flat on a cold skillet. Cook over medium-low heat for 10 minutes, turning occasionally to prevent burning until crisp. Drain on a paper towel. Once cool, crumble into small bits.

When potatoes are done, coat with olive oil and season with salt and pepper. Place directly on preheated oven rack and bake for 15 minutes. Remove potatoes from oven, reduce temperature to 350?F and allow potatoes to cool 10 minutes. Once cool to the touch, slice off the top ½-inch of each potato and discard (or save for future use like potato skins).

Scoop out the inside of the potatoes leaving a ¼-inch rim around the inside, forming a “canoe,” so as not to break through the skin. Place scooped potato into a small bowl. Mix in buttermilk, heavy cream, butter and ½ cup sour cream. Stir in 2/3 of the crumbled bacon, ½ cup scallions and ¼ cup cheddar cheese.

Stuff the center of each of the potatoes with ¼ of the filling. Pile high so that the entire filling is used. Bake at 350?F for 10 minutes. Remove from oven, top each potato with remaining cheddar cheese and bake an additional 5 minutes.

Remove potatoes from oven and place on serving dishes. Top each with a dollop of remaining sour cream, then sprinkle with remaining scallions and bacon. Serve immediately.

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