Double Baked Stuffed Potato

I was encouraged to post my recipe for my "double baked, stuffed potato". I know, it's sounds like a mouthful and it is!

Over at The Great Big Vegetable Challenge there's a "Pimp My Potato" challenge and I thought it would be apt for me to "throw my spud" into the ring.

What I have done here is bake a russet potato, scoop out the meat of the spud, mix it with some tasty ingredients and the broil it.

Eating such a potato is not part of an everyday diet plan but it's worth making to treat yourself and guests to every so often.

For reasons of convenience, I zap my potatoes in a microwave. Most microwaves have a "baked potato" function or instructions on baking a potato using the microwave. Try it, the microwave can be your friend.

Double Baked Stuffed Potato (for four)

4 large Russet or baking potatoes
4 strips of bacon
4 scallions, finely chopped
1 cup of old cheddar, grated
unsalted butter or olive oil
salt and pepper to taste
sour cream for garnish

1. Rinse and scrub the skins of your potatoes. Using a fork, poke both sides of your potatoes a couple of times to allow steam to escape. Allow approx. 6 minutes for each potato to bake (in this case 24 minutes) in your microwave. Take the potatoes out allow them to cool a bit for handling.
2. Bake, fry or microwave your bacon strips until crispy. Blot them on some paper towels to remove excess grease. Coarsely chop your bacon and reserve.
3. Take your now cooled potatoes and cut them in half. Using a spoon, carefully spoon out the meat of the potato (without piercing the skin) and place in a large bowl.
4. Add your butter (or olive oil), bacon, scallions, cheese and mix well while smashing the potatoes. Adjust seasoning with salt & pepper.
5. Spoon your potato mixture back into the skins of the of the potatoes. Top each potato with more grated cheese.
6. Place all your potatoes onto a rack and place under the broiler for 5 minutes or until the tops are golden brown.
7. Serve with a dollop of sour cream.
   

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