Difficulty: Medium, Cook Time: 1 hour 15 mins, Core Ingredient: Potatoes, Servings: 6, Calories: 93
6 Medium Russet Potatoes
6 Tbsp. Salted Butter
1 Clove Garlic, Minced Or Grated
6 Slices Thick Cut Beef Bacon, Chopped
8 Ounces Sharp Cheddar Cheese, Sliced
Â˝Â Cup Greek Yogurt Or Sour Cream
4 Whole Green Onions, Chopped
ÂĽÂ Cup Pickled JalapeĂ±os (Optional)
Â˝Â Cup Guacamole (Optional)
Â˝Â Cup Buffalo Sauce (Optional)
Â˝Â Cup Blue Cheese, Crumbled (Optional)
Preheat the oven to 425Â°F.
Slice the potatoes thinly without cutting all the way through the bottom. Now place the potatoes on a lightly oiled or buttered baking sheet. Gently rub the garlic on the insides of the slices and then stuff the sliced butter between a few of the cuts then sprinkle with salt and pepper. Bake until crispy on the top and tender in the middle, which should be about 1 hour.
In the meanwhile, cook the beef bacon in a large skillet over medium heat until crisp. Then take the potatoes from the oven and stuff the slices of cheese in between a few of the slits. Grate any remaining cheese and sprinkle it plus the beef bacon over top of the potatoes. Return the potatoes to the oven until the cheese has melted, about 5 minutes.
Remove the potatoes from the oven. Top with sour cream and green onions and all the toppings of your choice. Dig in!
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