Bacon and Pea Stuffed Potatoes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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All You, NOVEMBER 2006 Ingredients:
4 (6 ounce) baking potatoes |
2 tablespoons unsalted butter |
salt and pepper |
1/2 cup milk |
1/2 lb bacon, cooked until crisp, crumbled |
1 1/2 cups frozen peas, thawed (6 oz.) |
2 cups grated cheddar cheese (8 oz.) |
Directions:
1. Preheat oven to 450°F Scrub potatoes, dry well and pierce several times with a fork. Microwave for 4 minutes on high.
2. Turn potatoes over and cook for 4 more minutes. Turn again, cook on low for 2 minutes, turn and cook another 2 minutes. Transfer potatoes to a work surface and cover with a bowl. Let sit for 5 minutes.
3. Slice a 1/4-inch lid off top of each potato; discard. With a small spoon scoop out flesh, leaving a shell with a 1/4-inch wall of flesh.
4. Mix scooped-out potato with butter, salt, pepper and milk in a large bowl. Mash with a fork until blended (mixture should be chunky). Stir in bacon, peas and 1 cup cheese.
5. Fill potato skins with equal amounts of potato mixture. Top with remaining cheese and bake until cheese has melted and filling is warmed, about 10 minutes.
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