A baked stuffed potato is a thing of beauty. Itâ€™s the perfect blend of all your favourite potato topping flavours mixed together in an easy-to-make, easy-to-serve, all-in-one package.
Yield: Makes 4 servings
4 large baking potatoes, unpeeled
4 slices crispy bacon
1 cup shredded cheddar cheese
4 green onions, sliced
a sprinkle or two sea salt and freshly ground pepper
Bake the potatoes for 45 minutes or so at 400Â°F (200Â°C) until they are tender when pierced with a fork. Let them rest until they are cool enough to handle.
Slice the top off each potato, lengthwise, and scoop the flesh out into a mixing bowl.
Chop the bacon and stir in with the cheddar cheese, green onion and salt and pepper. Mash well to combine everything and then evenly stuff the mixture back into the potato shells.
Place on a baking sheet and bake until the potatoes heat through and the cheese melts and begins to brown, 20 minutes or so.
You may stir any of your favourite potato toppings into the mix. Try sour cream, horseradish, fresh herbs like chives and parsley, nutmeg, any cheese, smoked salmon, ham, leftover chicken . . . The sky is the limit!
One of the best ways to add flavour to any ingredient is to roast it, especially the humble potato. That simple twist elevates this classic salad into something memorable. Add in the sharp flavours of capers, mustard and vinegar, and youâ€™ll have a new family classic.
This is one of my favourite side dishes because bacon and lentils are perfect together. The rich meatiness of bacon easily complements the earthy hearty flavours of lentils. Try making this dish once and it will instantly become one of your favourites too!