- potatoes, extra large baked (cooked) 4
- bacon, cooked thick cut 4 slices
- sour creme 1 cup
- salt 1 tablespoon
- peper, black 1 tbsp
- chedar cheese 1 cup
- green onions or chives 1 cup
- garlic powder 2 teaspoons
I first learned to make this style of potatoes back in high school as a after school part-time job as a prep cook/dishwasher in a little pub/restaurant. I will also think of this dish as a use up dish, because that is how the restaurant only created this dish to use up already baked potatoes from the night before. This is basically mashed potatoes and overloaded potatoes skins put together.
- cut large baked potatoes in half long ways
- using a bowl which base on the number of potatoes that you are creating, spoon out the potato half but leave a small amount of potato about 1/8 to a 1/4 in. Like a bowl.
- add into the bowl with the spooned potato, cheese, sour creme, chopped chives, salt, pepper, and chili pepper. Next reserve some chopped bacon for the top but place the rest in the bowl also and mix together till smooth
- to level up the presentation, you could take the potato mixture and pipe it back into the potato bowls or you could just spoon it back in.
- top with reserved bacon
- Place the potato bowl halves on a sheet pan and put into the oven till top is light golden brown and the center is hot. About 20 – 30 minutes at 400 degs.
- serve with a more sour creme, and cut chives.