Food Thursday: Double-Stuffed Baked Potato

Double Stuffed PotatoesHusband made this a few weeks back and it’s incredible and not as hard as you would think!


Russet Potatoes (one per person)



Philadelphia Cooking Cream (your favourite flavour)

Cheddar Cheese




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.


About Darke Conteur
Darke Conteur is a writer at the mercy of her Muse. The author of stories in several genres, she prefers to create within the realms Science Fiction and Dark Fantasy. A pagan at heart, her personal goal it to find her balance within nature; exploring the dark through her stories and the light through her beliefs. When not writing or working with crystals, she enjoys knitting, gardening, cooking and very loud music.

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