This is a recipe that I have been making for half my life. I have made them for BBQ’s and dinner and there usually isn’t a single one left because if there is, I usually heat it up and eat it for breakfast. Yes breakfast.
Now you need to get the huge Russet potatoes. The ones that look like they were grown in a nuclear waste plant cause they are so big.
Ok maybe not quite that big but you get my point. Keep in mind that one potato usually feeds 2 people.
Heat the oven to 400*F. Wash the potatoes really well. Then just place them straight on the racks in the oven for about an hour. Until you can squeeze them (make sure to do that with an oven mitt please) and they fell soft. Some people like to wrap them in tin foil but personally I just find that to be a waste of tin foil. I have better uses for tin foil like covering my baking pans so that I don’t have to wash them when I am done cooking chicken nuggets or french fries.
When they are finished remove them from the oven (again using that oven mitt) and cut them long ways in half. Scoop out the centers with a spoon and place in a large mixing bowl while placing the skins in a baking dish.
You are going to add sour cream, garlic salt, bacon bits, chives, and parmesan cheese to the mixing bowl with the potato centers and mix well with an electric mixer. I always do a taste test here to make sure they are delicious and add more of whatever ingredient as needed.
Once good, and mixed, and delicious then take the mixture and add it back into the skins. Don’t be shy stuffing it in there. You want them to be nice and
fattening fat. Especially if you have a super model coming for dinner. Place them side by side in the baking dish. I usually have to use two 9X11 baking dishes.
Sprinkle them with grated cheese and then more grated cheese and pop them back in the oven for about 15 to 20 minutes until the tips just start to brown and the cheese is a melty goodness. Serve and make sure to watch your fingers for the minute they hit the table people will begin to scarf them up!
Ingredients based on feeding 8 people:
- 4 Large Russet Potatoes
- 1 16oz container of sour cream
- 1 cup of bacon bits (you can use freshly cooked and crumbled or buy the packaged kind)
- 1 cup fresh chives (or if you don’t have fresh I highly recommend the LITEHOUSE brand that is fresh in a container, with those you will only need about a half cup though as they swell)
- 2 cups grated parmesan cheese (here again you can use freshly grated or the Kraft brand in the green container)
- garlic salt to your liking
- 1 package of grated colby jack cheese to sprinkle on tops
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