Zo's Stuffed Potatos

Posted by Unknown Friday, June 18, 2010
Taste Level: GR
Cost: $20 and under
Serves: 2-4
Prep Time: 15-20 min.
Cook Time: 10-15 min.
Difficulty: 1

Here are Zo's baked potatoes with a few added ingredients by me. I can't leave well enough alone. I have to tinker with everything, Zo's recipes included. What is the fun in having something the same way every time? Very few recipes do I not tinker with. The only recipes safe from my tinkering are soups, seafood and desserts. Once you have them right I suggest not straying to far from what works, the results can be... Well I don't want to get into that. Lets just say I have made my fair share of, "What the heck did you makes!" Fortunately my tinkering worked out this time, so enjoy!

2 russet potatoes (cleaned)
4 tbsp sour cream
1 tbsp half and half
2 slices bacon (crisped)
2 green onions (chopped)
1/4 cup red onion (chopped)
1 tsp chives (diced)
1 garlic clove (minced)
1 tbsp Gruyere (shredded)
1/2 cup white cheddar (shredded)
1/2 cup medium sharp cheddar (shredded)
1/2 tsp cayenne
1/4 tsp black pepper
1/8 tsp garlic salt
1/4 cup butter (melted)
2 tsp black truffle oil

Preheat the oven to 400 degrees (optionally heat up a pizza stone in oven as well.)

Poke each potato all over with a fork and then rub 1 tsp of black truffle oil over each potato. Sprinkle 1/8 tsp of black pepper and 1/8 tsp of garlic salt over each potato and then rub in. Place potatoes on a middle top rack (or pizza stone) and cook for 1 hour and 15 minutes (or until the potatoes are cooked through.) Once cooked remove potatoes from oven and let cool until you are able to handle them.

(While the potatoes cook is a great time to crisp your bacon, chop veggies and shred cheese.)

Turn heat on oven down to 350 degrees. Slice the top third lengthwise off the potato. Using a teaspoon scoop out the inside of each potato leaving about 1/4 inch of potato on the skin. Place the scooped out potato into a dish and mix together with the remaining ingredients (save a little bacon, cheese, chives and green onion for the top.)

Spoon the filling back into the potato skin husks until full (or overflowing.) Sprinkle with extra toppings, place potatoes onto a baking safe dish (or back onto the pizza stone) and bake for an additional 15-20 minutes or until heated through. Remove from oven and let cool 2-3 minutes before serving hot. Enjoy!


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