Place potatoes in a Dutch oven and cover with water. Bring to a
boil. Reduce heat; cover and cook for 8 to 10 minutes or just
until tender. Drain.
When cool enough to handle, cut each potato in half lengthwise.
Scoop out the pulp, leaving the thin shells. Remove 1/3 cup
pulp and discard.
In a large bowl, mash the remaining pulp with cream cheese.
Add sour cream and half of the bacon. Stir in the cheeses, green
onions, salt, and pepper; spoon into potato shells.
Place in a 15x10x1 inch baking pan. Sprinkle with remaining
bacon. Bake, uncovered, at 400 degrees for 15 -20 minutes until
heated through.
Originally Submitted
6/21/2015
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