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Creamy Bacon Potatoes, baked




Source of Recipe


from purplemaize
This is a rich potato dish. For a southwest flavor, substitute Pepper
Jack for the Mozzarella.

Baked Creamy Bacon Potatoes

6 large Russet potatoes, baked and cooled
8 slices bacon, cooked crisp and crumbled
1 cup sour cream
1/4 cup butter, (1/2 stick)
3 – 4 Tablespoons green onion, finely chopped (divided)
2 cups shredded Mozzarella cheese
1/2 cup shredded Swiss cheese

1. Cut potatoes in half lengthwise and scoop out centers -
leaving shell intact.
2. In mixing bowl, combine potato that was scooped out
with sour cream and butter; mash well. Stir in bacon, 1/2
of the green onion; then add Mozzarella cheese; mix well.
3. Fill shells with mixture; sprinkle with Swiss cheese.
4. Bake at 350 degrees for 25 minutes.
Before serving, top with remaining green onion.
Makes 12 (half potato) servings.