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A Cooking Adventure with Thom


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Hearty Twice-Baked Potatoes

Rebecca Williams

Serves:  16


Potatoes

 

Everyone raves about these extra-special spuds that are perfect for meat-and-potato lovers. The creamy, nicely seasoned potatoes are a great accompaniment to grilled chicken, but hearty enough to serve as a comforting meal on their own. --Rebecca Williams, Alapaha, Georgia.

 

Ingredients


8 large baking potatoes
pound bulk pork sausage
cup butter, softened
2 cups shredded cheddar cheese, 8 ounces
1
cups diced fully cooked ham
6 each bacon strips, cooked and crumbled
1 cup sour cream, 8 ounces
cup Italian Salad dressing
salt and pepper, to taste

Cooking Method


Scrub and pierce potatoes.

  • Bake at 400 for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender.

Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.

  • When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a -inch shell.

In a large mixing bowl, mash the pulp with butter.

  • Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.

Spoon into potato shells.

  • Place on two ungreased baking sheets.

Bake at 400 for 30 minutes or until golden brown.

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183