How to make it

  • Rinse the potatoes and pat dry with paper towels.
  • Rub shortening all over potatoes, or roll in vegetable oil; then roll potatoes in kosher salt and place in your baking dish.
  • Bake in preheated 400-degree oven until tender, 1 to 1-1/2 hours depending on the size of your spuds. Remove from oven and cool for 20 to 30 minutes.
  • While potatoes are baking, cook the bacon until crispy, drain on paper towels, and set aside.
  • Slice off the top of each potato and carefully scoop out the center with a spoon.
  • Place scooped-out bits in bowl and mash just to break up. Stir in remaining ingredients, EXCEPT the bacon.
  • Spoon the potato mixture back into the potato skins in your baking dish.
  • All of the above you can do ahead of time, and at this point you can refrigerate (or wrap and freeze) the stuffed potatoes until ready to use.
  • Bake your stuffed potatoes at 350-degrees for 30 minutes. Remove from oven and push broken, crisp bacon into potatoes; place under broiler for a couple of minutes.
Scoop potatoes from skin   Close
Stuff the skins   Close
Bake a second time   Close

Reviews & Comments 1

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    " It was excellent "
    m2googee ate it and said...
    Yum, these sound wonderful!
    Was this review helpful? Yes Flag

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