April 27, 2007

Stuffed Taters

I think everyone has their own version of stuffed potatoes, but here is my own take on this classic recipe.

I also like to sometimes add chopped up cooked shrimp in my stuffed potatoes, but you can add whatever mixture you want to the potato mixture. These also make great appetizers...just cut potatoes in half and serve smaller portions.

My Stuffed Potatoes
4 large baking potatoes
1/4 cup butter
1/3 cup finely chopped green onion, with tops
1/2 cup chopped red bell pepper
1 (3-ounce) package cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped cooked bacon or ham
1 cup grated sharp Cheddar cheese
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder

Preheat oven to 400°.

Line a baking sheet with foil. Wash potatoes and dry well. Place potatoes on prepared baking sheet, and bake for 40 to 45 minutes.

In a skillet, melt butter over medium heat, add green onion and bell pepper and cook until tender.

Cut potatoes in half lengthwise. Scoop out potato and place potato into a medium bowl. In bowl add cooked vegetables, cream cheese, mayonnaise, sour cream, ham, 3/4 cup cheese and seasonings and mix well.

Spoon mixture evenly into reserved potato shells. Place on baking sheet, and bake for 30 minutes. Sprinkle with remaining 1/4 cup cheese and sprinkle tops with paprika lightly. Bake for another 5 minutes or until lightly browned.

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