These are so yummy! Absolutely decadent! Easy to make and even easier to EAT!
Ingredients:
4 baking potatoes
1 head of garlic
4 Tbls. butter
8 oz. sour cream
1 cup shredded cheese, I used
Monterey Jack
¾ cup bacon bits
3 Tbls. freshly snipped
chives
Milk – amount varies. Use enough to make “mashed potatoes”
Lawry’s Seasoning Salt
Directions:
1.
Wash & dry
the potatoes. Pierce them several times
with a fork; place on a baking sheet. Cut
the garlic in half, widthwise to make a “top” and “bottom”. Wrap the garlic in foil and place alongside
the potatoes. Bake at 425 for 50 – 60
minutes, until the potatoes are tender and the garlic is browned and softened.
2.
Let the potatoes
and garlic cool until comfortable to handle – about 15 minutes.
3.
Halve the
potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins
intact. Add the butter to the warm
potatoes to help it melt.
4.
Squeeze out the
pulp of the garlic and add to the potato.
5.
Add the sour
cream and the milk; stir and mash until the butter and half & half are
mixed in, and the potatoes are a smooth consistency. Add seasoning salt to taste.
6.
Add the shredded
cheese, bacon bits and chives; stir to mix well.
7.
Spoon the potato
mixture back into the skins; place back on the cookie sheet.
8.
Place back in the
oven at 400 for about 15 minutes – or until heated through.
Note: I made the potatoes
through step 7 about 3 hours before my scheduled dinner time. I covered them with foil to keep them
fresh. Popped them back in the oven at
dinner time and they turned out golden, cheesy and delicious! I’ve also made them the day before, wrapped
each in plastic wrap and placed in the fridge.
The day of the dinner – remove from the fridge about 2 hours before
dinner. Place in a 350 degree oven about
30 – 35 minutes prior to dinner… they come out fantastic!!
