Tuesday, April 12, 2011

Loaded Potatoes - for oven or freezer

These freeze well so they can be made ahead of time and just baked or microwaved
  • 7 medium sized potatoes, washed
  • 1/2 cup Sour Cream
  • 3 tablespoon margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 4 green onions, chopped
  • 1 1/2 cup shredded cheddar cheese
  • 8-10 slices bacon, cooked and chopped
Bake potatoes and cut in half lengthwise. Scoop out pulp, leaving enough for the skin to retain it’s shape. In bowl, combine scooped potatoes, butter, and sour cream. Mash together well. Add cheese, mash. Stir in all other ingredients. Spoon filling into potato shells.
  • To bake from frozen: Place on cookie sheet in 350 oven for half an hour, top with cheese and return to oven until melted.
  • To bake from room temp: Top with cheese and place in oven until heated through.
  • Can also be microwaved from frozen or room temp as well. I microwave my frozen ones for a minute and a half to two minutes.
Originally published on SouthernPlate

Photo courtesy of SouthernPlate