Cheese And Bacon Baked Potato

When potatoes are cooked cut a slice from the top of each. Mash potato adding 1 cup of the cheese milk butter egg salt vegetable mixture and half of the bacon.

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Add the butter 80g cheese and soured cream to the bowl and mix.

Cheese and bacon baked potato. Put it back in the oven uncovered for another 8-10 minutes until cheese. Use a potato masher or a whisk. Scoop out the flesh keeping the shell intact.

Mix all ingredients together in a large bowl making sure the potatoes are well coated with the mayonnaise. Place the stuffed potatoes on the prepared baking sheet and bake until lightly browned about 20 minutes. Return to the oven and bake for.

Place potato mixture in a 2- quart baking dish. Top with the remaining cheese. Stir in the Cheddar cheese Monterey Jack cheese and green onions.

Mash the potatoes with the butter milk and cheese until fairly smooth. Sprinkle the insides of the potato shells with the remaining 12 teaspoon salt. Drain potato slices and layer in casserole alternating with onions bacon and cheese.

Sprinkle each stuffed potato with 2 tablespoons of shredded cheese mixture. Mix thoroughly then divide among the potato skins. Spoon mixture into the shells top with remaining cheese and bacon.

Combine the potato flesh in a mixing bowl with the bacon milk butter yogurt scallions about three-fourths of the cheese Tabasco and salt and pepper. Mix in the bacon. Spoon the potato mixture evenly into the potato shells and top with the remaining 14 cup bacon.

Preheat oven to 325 degrees F. Press down lightly to pack onto the potato. Bake in oven at 325 degrees for 1-12 hours or until potatoes.

Remove bacon and discard drippings. In a large mixing bowl combine potatoes bacon condensed cream of chicken soup cheddar sour cream garlic. Cut bacon into 1-inch slices and cook bacon.

Combine the remaining 1 cup of shredded cheese with the remaining 2 tablespoons of green onion and half of the crumbled bacon. In a large casserole dish spray with nonstick cooking spray place cooked and drained bacon on bottom of dish. Bake the potatoes until the cheese melts and the potato filling is setabout 15 minutes.

Slice off the tops hold the potatoes steady using a clean tea towel then carefully scoop the soft potato centres into a bowl. Bake uncovered for about 30 minutes until potatoes are fork tender Take it out of the oven then add shredded cheese and crumbled bacon. Form balls about the size of large ice cream scoops and place.

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