Too Good Double Baked Potatoes
Baked twice to be twice as good, these garlicky potatoes are seasoned with fresh dill and blended with crispy bacon and Mozzarella cheese. A perfect side to dinner, or a great appetizer, this delightful potato recipe will become one of your favorites.
Notes
Ingredients
- 3 large russet potatoes
- 1/3 cup baby dill, chopped
- 3 strips of cooked crispy bacon, crumbled
- 1/3 cup sour cream
- 2 cups garlic cloves, chopped
- 1 cup Mozzarella cheese, grated
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
Instructions
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Preheat oven to 400 degrees F
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Bake the potatoes on middle rack for 45 minutes or until fork tender.
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Then cool slightly or until you’ll be able to handle them with your hands.
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With spoon take out potato flesh until you leave thin layer of skin and flesh that’s able to hold shape. Make the same to other two potatoes and place them on tray.
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In big bowl mix potatoes flesh, baby dill, 2 bacons crumbled, garlic, sour cream, ½ cup grated mozzarella cheese, cayenne pepper, salt and pepper until well blended.
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Stuff the potato skins with the stuffing and sprinkle the rest of the cheese on top.
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Pop to preheated oven to 375 degrees F for 15 minutes or until the potatoes are warm thru and cheese is melted and bubbly on top.
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Remove from the oven, sprinkle the rest of the bacon on top and serve.
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If you have left over filling, stir in 1 egg, form little patties and fry them.
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magsntx
Oct 01, 2012
2 cups garlic cloves, chopped? I will omit the word "cups" and hope for a very tasty potato recipe.
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