Description
Twice baked and stuffed with a cheesy mixture of mashed potatoes, cottage cheese, cheddar cheese, chives and salty bacon bits.
Ingredients
Units
Scale
- 4 russet potatoes
- 1/2 cup cottage cheese
- 4 tbsp butter
- 3 tbsp chopped chives
- 6 strips bacon, cooked and chopped
- 1/2 cup cheddar cheese, shredded
- Salt and pepper
Instructions
- Preheat oven to 425ºF. Poke holes in the potato skins with a fork and rub with olive oil. Bake potatoes on a foil-lined baking sheet for 45-55 minutes until they are soft and skins are crispy. You can test doneness by poking them with a fork.
- Let the potatoes cool for 20-30 minutes until they are cooled enough to handle with your hands.
- Slice each potato in half and scoop out the insides of each potato half, leaving enough of a rim on the so the potato skins can still hold their shape. Put the insides in a mixing bowl, to use to make your potato filling. You will only have enough filling to fill about 6 potato skin halves, so you can discard the extra skins.
- Make the filling. In the bowl with your potato insides, add cottage cheese, butter, chopped chives, bacon bits and cheddar cheese. Stir and mash everything together until everything is blended and you have a cheesy creamy inside.
- Stuff the 6 potato skins with the cheesy potato filling and top with extra cheese before cooking for the second time.
- Pop the potatoes back in the oven for 20-25 minutes until the top and edges are golden brown. Remove from the oven and cool for several minutes before serving.
- Prep Time: 60 minutes
- Cook Time: 25 minutes