This is one of my favourites , I love stuffed potatoes

Ingredients​

• 4 x 300g – Sebago potatoes
• 1 tablespoon vegetable oil
• 1/2 tsp salt

CREAMY POTATO FILLING:​

• 200g diced bacon
• 120g / 8 tbsp unsalted butter
• 1/3 cup cream (pure or thickened
• 1 cup cheddar cheese , shredded
• 3 shallots , finely sliced
• 1/4 tsp salt
• 1/4 tsp pepper

GARNISH AND SERVING (OPTIONAL)​

• 1 1/2 tbsp chives , finely chopped (garnish)
• Sour cream (recommended!)

Method :

BAKE POTATOES:​

• Preheat oven to 220°C (200°C fan). Place a rack on a tray (recommended but not critical).
• Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
• Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
• Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.

PREPARE FILLING ADD-INS:​

• Cook bacon: Place bacon in a cold non-stick pan over medium heat. cook bacon until golden. Drain on paper towels.
• Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)

STUFF POTATOES:​

• Lower oven: Turn oven down to 200°C (180°C fan).
• Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 1/3 thick layer of potato still stuck to skin.
• Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
• Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.

BAKE AGAIN!​

• Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
• Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
• Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

This is a meal in it self , serve with a Salad

SERVES 4

 

[mark godwin]

This is one of my favourites , I love stuffed potatoes

View attachment 8917

Ingredients​

• 4 x 300g – Sebago potatoes
• 1 tablespoon vegetable oil
• 1/2 tsp salt

CREAMY POTATO FILLING:​

• 200g diced bacon
• 120g / 8 tbsp unsalted butter
• 1/3 cup cream (pure or thickened
• 1 cup cheddar cheese , shredded
• 3 shallots , finely sliced
• 1/4 tsp salt
• 1/4 tsp pepper

GARNISH AND SERVING (OPTIONAL)​

• 1 1/2 tbsp chives , finely chopped (garnish)
• Sour cream (recommended!)

View attachment 8918

Method :

BAKE POTATOES:​

• Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
• Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
• Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
• Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.

PREPARE FILLING ADD-INS:​

• Cook bacon: Place bacon in a cold non-stick pan over medium heat. cook bacon until golden. Drain on paper towels.
• Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)

STUFF POTATOES:​

• Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
• Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 1/3 thick layer of potato still stuck to skin.
• Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
• Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.

BAKE AGAIN!​

• Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
• Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
• Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

This is a meal in it self , serve with a Salad

SERVES 4

bit carby for me , type 2 but will try might with portabellos . bacon butter and cream cheese = yum !

 

[Suzanne rose]

bit carby for me , type 2 but will try might with portabellos . bacon butter and cream cheese = yum !

Have you tried the low carb potatoes.

 

[Suzanne rose]

Have you tried the low carb potatoes.

I'm type 2 diabetic but as long as I eat good most of the time I will indulge in these every now and then

 

[Suzanne rose]

bit carby for me , type 2 but will try might with portabellos . bacon butter and cream cheese = yum !

Have you tried these

 

[mark godwin]

View attachment 8921
Have you tried these

its been a while !!!!!!!!!!

 

[Suzanne rose]

its been a while !!!!!!!!!!

Omg ..plant them

 

[mark godwin]

Omg ..plant them

giving to neighbour . she,s a horticulturist !!

​

 

[Singomate]

This is one of my favourites , I love stuffed potatoes

View attachment 8917

Ingredients​

• 4 x 300g – Sebago potatoes
• 1 tablespoon vegetable oil
• 1/2 tsp salt

CREAMY POTATO FILLING:​

• 200g diced bacon
• 120g / 8 tbsp unsalted butter
• 1/3 cup cream (pure or thickened
• 1 cup cheddar cheese , shredded
• 3 shallots , finely sliced
• 1/4 tsp salt
• 1/4 tsp pepper

GARNISH AND SERVING (OPTIONAL)​

• 1 1/2 tbsp chives , finely chopped (garnish)
• Sour cream (recommended!)

View attachment 8918

Method :

BAKE POTATOES:​

• Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
• Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
• Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
• Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.

PREPARE FILLING ADD-INS:​

• Cook bacon: Place bacon in a cold non-stick pan over medium heat. cook bacon until golden. Drain on paper towels.
• Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)

STUFF POTATOES:​

• Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
• Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 1/3 thick layer of potato still stuck to skin.
• Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
• Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.

BAKE AGAIN!​

• Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
• Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
• Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

This is a meal in it self , serve with a Salad

SERVES 4

I can taste them sound amazing

 

[Suzanne rose]

Bumping up