Hearty Twice-Baked Potatoes

Recipe

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Hearty Twice-Baked Potatoes

Rebecca Williams

Serves: 16

Potatoes

Everyone raves about these extra-special spuds that are perfect for meat-and-potato lovers. The creamy, nicely seasoned potatoes are a great accompaniment to grilled chicken, but hearty enough to serve as a comforting meal on their own. --Rebecca Williams, Alapaha, Georgia.

Ingredients

8 large baking potatoes
½ pound bulk pork sausage
¼ cup butter, softened
2 cups shredded cheddar cheese, 8 ounces
1½ cups diced fully cooked ham
6 each bacon strips, cooked and crumbled
1 cup sour cream, 8 ounces
½ cup Italian Salad dressing
salt and pepper, to taste

Cooking Method

Scrub and pierce potatoes.

Bake at 400º for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender.

Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.

When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a ¼-inch shell.

In a large mixing bowl, mash the pulp with butter.

Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.

Spoon into potato shells.

Place on two ungreased baking sheets.

Bake at 400º for 30 minutes or until golden brown.

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