February 28, 2013 Leave a comment
Russet Potatoes (one per person)
Philadelphia Cooking Cream (your favourite flavour)
Pre-heat oven to 350. Wash and poke Russet potatoes. We use Russet because they’re the best for recipes like this. Place potatoes on oven rack and cook for one hour.
Cook up bacon. Shred cheese.
Remove potatoes after an hour (careful they’re hot!) and let cool for a few minutes. Cut a medium-size wedge from the top of each potato. Scoop out the pulp and place in a large bowl.
Mix the potato pulp with cheese, flavoured sour cream and bacon. Husband used Savoury Garlic for this recipe. Scoop the mixture carefully back into the potato shells and top with more cheese and bacon.
Here’s the best part about the recipe. You can do all this hours before dinner. When you’re almost ready to sit down to eat, place the potatoes on a baking sheet and pop back into the oven for 15-20 minutes at 350.
Russet potatoes are also large so you should plan the rest of your dinner accordingly.