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Thursday, March 20, 2014

Twice Baked Stuffed Potatoes

Made with creamy sour cream and Greek yogurt
cheddar cheese, roasted red peppers and bacon.
This is a tasty good side dish that can be frozen
to be used any time in a few microwave minutes.
This recipe makes 12 stuffed potato halves.

6 russet potatoes
1 cup sour cream
1 cup plain Greek yogurt
1 cup shredded cheddar cheese
3 strips bacon, cooked
3 strips roasted red pepper
1 tablespoon dried chives

Wash potatoes clean and prick with fork.
Place on a microwave safe plate and cook
on high power for about 10 minutes or until
you can easily cut them in half lengthwise.
Scoop out the center of each potato into a
bowl to mix with sour cream, yogurt, cheese
red pepper dried chives and cooked bacon bits.
Stuff cavity of potatoes and top with more
cheddar cheese, chives and bacon bits.
At this point you can freeze them or bake them
in a 350 degree F. oven for 40 minutes.

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