This is what you get when the baked potato meets the mashed potato… and then you realize it can be enhanced by shoving some extras into the mix.
I’m not a huge fan of baked potatoes anymore… I think it is just one of those foods that I have eaten way too many of throughout my lifetime (right next to Swiss cake rolls and apple sauce). I do, however, love twice baked potatoes and will gladly devour them in mass… but they take way too long to cook, and I didn’t have the patience (or the time) to get that project started this time around. So, I thought “What if I just skip the second bake?”
The result is this beast of a potato… although I would no longer consider it a baked potato.
Apparently the internet is ripe with all sorts of goodies you can stuff inside one of these things. Hell, the first hit on Google has you stuffing it with everything from brown sugar and cinnamon to ground beef and salsa… and I will try all of these variations (and more) sometime in the near future.
For my first attempt, I went for a more traditional approach (why not start with the basics). It was very easy (almost foolproof), cheap, and easily modifiable. Feel free to stray from my recipe as I’m sure you can not go wrong… and if you do, let me know how it turns out!
Take an extra 10 minutes to kick your baked potatoes into overdrive. You will not be disappointed by the addition of bacon, cheese, and sour cream!
Preheat the oven to 400ºF.
Wash and dry potatoes. Rub them with oil then prick the skins with a fork. Sprinkle with salt and bake for about 1 hour.
Cook bacon and set aside.
Cut 1/4 inch off the top of the potato and scoop the insides out into a large bowl. Leave just enough potato on the inside to allow the walls to hold up.
Mash the potatoes and mix in 2+ slices of Swiss cheese (shredded), butter, milk, crumbled bacon, salt, and pepper. Mix well.
Re-stuff the potatoes, top with a slice of Swiss cheese and some bacon. Return to oven for about 3 minutes (long enough to melt the cheese).
Add scallions and sour cream.