This week's recipe doesn't have a name, seems that I call it something different every time I make it. haha. Ya know, since it's my recipe.
Here's what you'll need:
6 large baking potatoes
1/2 stick butter, melted
1 cup sour cream
1 pound bacon, diced and cooked til crisp
2 cups shredded cheddar cheese
garlic powder, salt and pepper
Anyway, here's what I did for the recipe this week.
Bake 6 large/medium russet potatoes. I *know* that this process can be done in the microwave and that's fine if you wanna do it that way. Me, I prefer the crispy skin that oven baking provides, so I do it that way. I baked them at 350 for about 90 minutes once I pricked them, sprayed them with cooking spray and sprinkled them with salt.
Once they come out, they look like this:
Here's the potato, sour cream, and spices ready to be mashed. I use a potato masher and just go to town. You may need a splash of milk if the mixture is too thick.
Now at this point, I typically stop and place the potatos in a baking dish and refrigerate them til I need them.
Then I have my oven preheated to 350 and bake the potatoes, covered in foil for about an hour. **If you were to make them not so far ahead of time, I would start with 20 minutes and work from there.** I then take them out and sprinkle the rest of the cheddar on top of each potato and put them back in the oven for 5-8 minutes.
When they come out, they look like this! Yumm-o!