The Pioneer Woman has a great recipe for this, but after following it a few times, and ending up with enough potatoes to feed a small army, we have adapted it.
6 potatoes, scrubbed and baked
12 oz. Sour cream
1 1/2 sticks of butter
16 oz. cheddar jack cheese
1 bunch of green onions, chopped
1/2 lb. bacon, cooked until crispy (can be left out)
Mix the insides of all the potatoes, plus a little bit of potato skin, in a bowl with all of the rest of the ingredients, except for the cheese. Mix half of the cheese in with the mix, but leave the other half out. Put the mixture into a corning ware bowl, and top with remaining cheese. Bake at 325 for 30 minutes.
This works best if you make this right after you have cooked the potatoes, so they are still warm.
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