I like potatoes.  I’m like the Forrest Gump of potatoes.  I like them baked, roasted, grilled, boiled, stuffed, scalloped, fried, steamed, in salads, in soups, in stews.  I like them anyway I can.
This is one of my favorites – a stuffed potato.  You can put whatever you like in them.  Broccoli, bacon, cheese, asparagus, sausage, ground turkey, salsa, chili, whatever.  This is the classic onion, bacon and cheese variety.  But use whatever you have in your kitchen.

Ingredients

• 2 or 3 Russet Potatoes (more if they’re small, less if they’re super big)
• 1/2 Cup Sour Cream – I used a lactose free sour cream because the store was out of my favorite vegan sour cream.  You can use regular sour cream too.
• 5 Slices of Cooked Bacon – again no nitrites, nitrates, or barley malt in your bacon
• 5 Diced Green Onions
• 1 Cup Shredded Cheddar Cheese
• Salt and Pepper

Directions

1. Bake your potatoes at 350 for 30 – 40 minutes.  Until they’re soft all the way through.  Let them cool.  Note – I often bake my potatoes with something else and then put them in the refrigerator until I’m ready to use them.  So I baked these potatoes with my last post – apple pie.
2. Let your potato cool at least 20 minutes.
3. Lengthwise, cut the top of your potato off – like you’re making a boat.
4. Scoop out the insides, but leave enough potato intact so you have enough structure to your potato to refill later.I probably left 1/8 – 1/4 inch of potato all the way around.
5. If you destroy all your potato skins – don’t worry.  Just use the ones that worked, and then eat skinless stuffed potatoes in a bowl.  Its all good.
6. Smash your scooped out potato with a fork, in a mixer, with a potato masher or a potato ricer.  I used a ricer because I have one.
7. In the bowl with the potato add sour cream, crumbled bacon, cheese, onions, salt and pepper.  I used red pepper for this recipe because I like the color it adds to my potato. Mix thoroughly.
8. Fill your potato skins with you mix.  You could be fancy and use a couple of spoons to stuff.  I washed my hands and then stuffed with my fingers.
9. So you can microwave these guys until they’re hot, or put them back in the oven for 30 minutes at 350.