Robert Ogle
Ingredients
  • 6 small baking potatoes
  • 2 tbsp. butter, melted
  • 2 tsp. seasoned salt
  • 2 tbsp. grated parmesan cheese
  • 1 1/2 cups shredded cheddar cheese
  • 4 strips bacon, cooked and crumbled
  • 3/4 cup sour cream
  • 2 tsp. fresh chives
  1. Lightly grease outside of potatoes, cut small slit in top and bake at 425 for 45 minutes. 
  2. Let stand until cool enough to handle, about 15 minutes. 
  3. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a thin layer. 
  4. Brush outside and inside with melted butter.
  5. Sprinkle inside with soft and parmesan cheese. Place on lightly greased baking sheet.
  6. Bake 8 minutes or until crisp and bubbly.
  7. Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. 
  8. Top with sour cream and chives.
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