Stuffed Baked Potato with "The WORKS"
Please enjoy this recipe as a part of my make ahead series.
8 large Potatoes
1 cup Bacon Bits
3 cloves Garlic, chopped
2 sticks of Butter
1 cup Sour Cream
2 cups Extra Sharp Cheddar Cheese
1 teaspoon Mrs. Dash
1 teaspoon Pepper
2 teaspoons Salt
Preheat oven to 400 degrees.
Bake Potatoes for 1 hour or until soft in center.
Meanwhile saute garlic for one minute and set aside.
Cook bacon until crisp. Crumble and set aside.
Slice baked potatoes in half with serrated knife.
Scoop pulp into large bowl and set shells aside.
Add bacon, garlic, butter, sour cream and seasonings.
Mash with a hand held potato masher.
Stir in 1 cup cheese.
Scoop potatoes back into 15 shells (one will be sacrificed for the additional pulp)
Top with remaining cheese and some fresh green onions.
Freeze at this point, flat on a cookie sheet until solid. Place in plastic bag for longer term storage.
Bake fresh or thawed potatoes for 450 degrees for 15 minutes.
This recipe was originally from Cooking Light Cookbook 1999 addition. A friend of mine forwarded to me the Pioneer Woman's version. It was very similar but on its own tasted fabulous. This recipe is a compilation of both recipes.