Shelly's Recipe

SOUR CREAM, BACON AND CHIVE STUFFED POTATO

Category: Twice Baked Potatoes

7 medium russet potatoes, baked
1/4 cup unsalted butter
3/4 cup heavy whipping cream
1/2 cup crispy bacon, finely chopped
6 tbsp sour cream
1/4 cup chives, finely sliced
1/4 cup mild cheddar cheese, shredded
1 1/2 tsp salt
1 1/4 tsp pepper
1/2 tsp granulated garlic

Cut baked potatoes in half lengthwise. Scoop the middle from 10 halves, leaving a 1/4 inch thick shell. Peel the last two halves and add the flesh to the others.

Mash the potato flesh by hand or with an electric mixer. Add butter to hot potatoes and allow to melt. Mix in whipping cream, bacon, sour cream, chives, cheddar cheese and seasonings and blend well.

Put filling mixture in a piping bag fitted with a star tip and fill potato halves. Place on a cookie sheet and bake at 425 for 20-25 minutes or until golden brown. Serve with a dollop of sour cream.

NOTE: Chop some cooked spinach and mix with feta cheese for a Greek potato. Or use Jalapenos and cheddar cheese for a Southwestern potato.