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Double Stuffed Potatoes

These potatoes are similar to twice baked potatoes except that the entire potato isn't baked a second time. Instead, creamy sour cream mashed potatoes with bacon and chives are stuffed into the roasted potato skins. 
Servings: 28 stuffed potatoes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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Ingredients

  • 14 small potatoes, half blue, half red
  • 1/2 cup sour cream, divided in half
  • 1/2 cup heavy cream, divided in half
  • 6 strips of bacon, cooked and crumbled (divided in half)
  • 1/4 cup chives, chopped (divided in half)
  • olive oil

Instructions
 

  • Preheat oven to 350°F. Cut potatoes in half, lengthwise. Bake potatoes until insides are soft. (Around 30-40 minutes).
  • Let potatoes cool.  Once they have cooled enough to touch, scoop out all the insides of the blue potato and put into one bowl. You want to leave enough around the rim of the potato skin so that the potato skin doesn't fall apart. 
  • Scoop out the insides of your red potatoes and place in a separate bowl. For each bowl of potatoes, put in 1/4 cup sour cream, 1/4 cup heavy cream, and mash together with a potato masher or potato ricer. Once potatoes are mashed add in 3 strips of cooked, crumbled up bacon to each bowl and also 1/8 cup of chives to each bowl and mix. Heat up the mashed potatoes either on stove or in microwave if they have cooled.
  • Brush back of potato skins with olive oil. Roast the potato skins 400°F for about 10-15 minutes until skins turn slightly crispy. Remove potato skins from oven. Scoop in the mashed potatoes.
Serving: 1stuffed potato, Calories: 121kcal, Carbohydrates: 17g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Sodium: 55mg, Fiber: 1g, Sugar: 1g, NET CARBS: 16
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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