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| Chef | |
| Submitted | May 23rd 2010 |
| Cuisine | American |
| Category | Appetizer |
| Level | Intermediate |
| Servings | 12 |
| Rating |
Ingredients
6 small baking potatoes
2 Tbst butter, melted
2 Tsp grill steak seasoning or seasoned salt
3 Tbst graded parmesan cheese
1 1/2 cups shredded cheddar cheese
4 strips bacon, cooked, crumbled (or "like real" bacon bits)
3/4 cup sour cream
2 tsp fresh chives, snipped
Directions
Preheat oven to 425. Lightly grease outside of potatoes, cut small slit in top and bake at 45 minutes or until soft. Let stand until cool enough to handle, about 15 minutes.
Cut potatoes in half lengthwise and scoop out cooked potato. All that should remain is the skin with a thin layer of interior. (You can use the interior for mashed potatoes, later).
Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and parmesan cheese.
Lightly grease a baking sheet and place potatoes on it. Bake 8 minutes. Should be crisp and bubbly. Remove from oven.
Fill with cheddar cheese and top with bacon. Bake 3 minutes until melted.
Place on serving tray. Top with sour cream and sprinkle with chives.
Cut potatoes in half lengthwise and scoop out cooked potato. All that should remain is the skin with a thin layer of interior. (You can use the interior for mashed potatoes, later).
Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and parmesan cheese.
Lightly grease a baking sheet and place potatoes on it. Bake 8 minutes. Should be crisp and bubbly. Remove from oven.
Fill with cheddar cheese and top with bacon. Bake 3 minutes until melted.
Place on serving tray. Top with sour cream and sprinkle with chives.