Stuffed Potatoes
- Preparing Time: 45 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 egg yolk
- 1/2 teaspoon salt & pepper
- 1/2 cup cheddar cheese shredded
- 1st bowl (medium)
- 4 potatoes
- 1/2 cup green onion sliced
- 1/3 cup bacon/turkey bacon cooked & crumbled
- Carbohydrate 39.3784937534884 g
- Cholesterol 93.4309375282951 mg
- Fat 15.1517906343428 g
- Fiber 4.99800009101897 g
- Protein 9.99898437966605 g
- Saturated Fat 9.19995375587729 g
- Serving Size 1 1 Serving (275g)
- Sodium 459.590625117133 mg
- Sugar 34.3804936624695 g
- Trans Fat 0.910821875544253 g
- Calories 328 calories
Scrub potatoes and coat with a small amount of oil. Microwave for 6-8 minutes, flipping halfway through. They are ready when you can easily pierce to the middle with a paring knife. Pick potato up with towel. Cut the top lid off the potato, using a paring knife. Using a small spoon, scoop out the insides into a bowl. Leave enough skin so that the potato still stands by itself. Season the inside of the skin with salt & pepper. Add the lid (top side down) to the inside of the potato. Season with salt & pepper. Mash potatoes with butter, onion, salt & pepper, 1/2 of the cheese, sour cream, & bacon. Taste for seasoning and add in egg yolk. Spoon potatoes until full. Add remaining cheese. Spoon remaining mixture on top of cheese. Bake in a preheated 400F degree oven for 25-30 minutes.
