Stuffed potatoes are a wonderful, versatile side dish. You can stuff a potato with just about anything, and the result is always creamy and delicious. I will often make stuffed potatoes when I am serving a roast, or steaks off the barbeque.
Because I typically serve them with a heavier meat, I tend to try to keep the potato stuffing simple so as not to overwhelm with strong flavors. I have found that the best potato for this recipe is the Russet potato. Russets have a higher starch content than other potatoes which when mashed, makes for a lighter, creamier texture.
4 large Russet potatoes
1 1/2 tsp. seasoning salt
2 Tbsp. cooked and crumbled bacon
3/4 c. sour cream
1/2 c. milk
1/4 c. butter, melted
1/2 tsp. salt
1/2 tsp. onion salt
1/2 tsp. pepper
1/2 c. cheddar, shredded*
3 green onions, chopped fine
Pierce potatoes several times with a fork. Rub each potato with a little olive oil and then rub a bit of seasoning salt onto each potato. Bake potatoes directly on the middle rack in a 350 degree oven for about an hour or so, or until potatoes yield when squeezed. Remove from oven and let cool for about 10 minutes or so, or until you can handle them.
Slice each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer of flesh behind to hold up the skins. Place the hollowed skins on a foil-lined baking sheet. Add the bacon, sour cream, milk and butter to the potatoes; mash well. Add the salt, onion salt, pepper, cheese and green onions and mix with a hand mixture until creamy. Spoon evenly into the potato skins (or you can use a piping bag). Return stuffed potatoes to the oven and bake for about 15 minutes or until they begin to brown on top. Enjoy!
* If you like, you can shred a little more cheddar and sprinkle it on top of the stuffed potato before it goes back into the oven.