Stuffed Potatoes Recipe
These stuffed potatoes are double baked with delicious flavors and topped to perfection.
4 large baking potatoes
6 Tablespoons butter
3 Tablespoons grated white onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium eggs
1 1/2 cups shredded cheddar cheese, divided
1 cup cooked bacon pieces
1/2 cup chopped green onion
Preheat your oven to 375F.
Wash potatoes well, and pat them dry.
Poke the potatoes 3-4 times with a fork.
Bake for 1 hour at 375 degrees.
While the potatoes are baking, prepare the bacon.
Cut 1/2 pack of bacon into small bits. (You can freeze the other bacon).
Saute over medium-high heat until crispy. Drain and discard bacon fat into a tin can until it hardens and can be thrown away. Never throw bacon fat into the sink.
After an hour is up, use oven mitts to remove potato from oven, leave the oven temperature on.
Cut the potatoes in half, and carefully scoop out the insides.
Transfer the potato skin shells onto a baking sheet.
In a large bowl, mash potatoes well.
Add butter, onion, eggs, salt and pepper and mix well until smooth.
Fold in 1 cup of cheese and fill potato shells with mixture.
Bake at 375 degrees for 15-20 minutes or until potatoes are thoroughly heated.
To serve top with more cheese, bacon bits, and green onion.