Try playing around with the ingredients by substituting the bacon and cheddar that I used with some diced green chile and shredded pepper jack cheese for a little Mexican flare, or make a meal by topping it with some shredded chicken tossed in buffalo sauce for some zing. There are so many different spins to put on this hot potato, just use your imagination and run with it!
Ingredients
3 large russet potatoes
2 garlic cloves minced
1 bunch of chives, chopped (leave a few uncut for a garnish if desired)
1 c sour cream
1/3 c margarine or butter (softened)
1 c shredded cheddar cheese
6 strips of bacon, cooked and chopped
2 t salt
1 t pepper
Method
Preheat the oven to 425•
Scrub the potatoes under running water, pierce each one a few times with a fork then place the potatoes directly on the rack in the preheated oven for 45 minutes or until done (you can always use the microwave instead to speed up the process, usually takes about 8 minutes to fully cook)
Once removed from the oven let the potatoes cool for about 20 minutes before handling
Slice each potato in half length wise, using a spoon, scoop out the insides into a medium bowl leaving about 1/3 of an inch of potato in the shell (see pic below)
With a potato masher, mash the potato in the bowl until somewhat smooth
Add the garlic, chives, sour cream, butter, cheese, bacon, salt and pepper to the potatoes and mash together until mixed well
Add the potato mixture to an icing bag or to a ziploc bag with a small amount snipped off from one of the bottom corners to pipe the mixture into the shells
Place the filled potatoes on a cookie sheet and into the 425• oven for about 20-25 minutes or until golden brown on top, garnish with the chives and serve
Yield
6 servings
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