I've been on a baked potato kick lately. We made twice baked potatoes the other day with a salad. We'd packed the potatoes so well, we were stuffed at the end. Thank goodness we didn't do the potatoes as a side instead of the entree. Since it's getting unseasonably cold here tonight, I thought I'd post this hearty and warm simple meal.
3 slices bacon, cooked and chopped
1 cloves garlic, minced
1/2 onion, diced
1/4 cup red bell pepper, chopped
1/4 cup orange bell pepper, chopped
1/4 cup green bell pepper, chopped
2 large baking potatoes
1 cup sour cream
2 cups of shredded cheese
salt and pepper to taste
*Note: to make this a healthier simple meal, use low fat turkey bacon, fat free sour cream and cheese made from 2% milk.
1. Chop all your veggies and set them aside.
2. Nuke your potatoes until a fork easily slides through. Lay the potato on its side and slice the top 1/4 off. Repeat with 2nd potato. Set aside to cool for a few minutes.
3. In the bacon grease, cook the onion and garlic until lightly browned. Add in the peppers and cook until softened. Mix in the bacon and take off the heat.
4. Using a spoon, scoop the potato out of the skin. Be sure to leave a layer of potato inside the skin to help it hold it's shape.
5. Mix the potato filling, sour cream, veggies and bacon in a medium bowl. Blend until well mixed and smooth. Add in 1/2 the cheese and stir. Season with salt and pepper.
6. Scoop the filling back into the potatoes. There will be a lot more filling now, so the potatoes will be over-flowing and stuffed.
7. Top with remaining cheese and place in toaster oven or regular oven on broil until the cheese melts.
*Note: to make this vegetarian, simply omit the bacon or substitute in a fake meat crumble product of your choice for more protein.
The Food Whore