• 6servings
  • 90minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsChromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 to 8 large baking potatoes

  2. 1/2 cup butter

  3. 4 to 6 ounces cream cheese, softened

  4. 1 bunch green onions, chopped

  5. 1/2 pound bacon strips, cooked and crumbled

  6. 2 cups (8 ounces) shredded cheddar or shredded Monterey Jack cheese

  7. Pepper to taste

  8. Additional shredded cheddar or Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Re-baked Potatoes Recipe photo by Gallo® Family Vineyards Pierce potatoes with a fork; rub with oil if desired. Bake at 400° for 1 hour and 20 minutes or until tender. Let stand until cool enough to handle.

  2. Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. Place pulp, butter and cream cheese in a large bowl and mash. Fold in green onions, bacon, cheese and pepper. Spoon into potato shells. Place on baking sheet. Bake at 350° for 20-30 minutes or until heated through. Sprinkle with additional cheese. Let stand 3-5 minutes. Yield: 6-8 servings.

  3. B>Breakfast Variation: Follow recipe above but press an indentation or hole in the middle of each stuffed potato; refrigerate until set. Bake as directed. Remove from the oven and crack one egg into each indentation. Bake until the egg is firm and the white opaque, about 10 minutes.


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