Stuffed potatoes, or twice-baked potatoes, as some people call them, rank just behind baked and mashed potatoes as Southern favorites. Often flavored with sour cream, various kinds of cheeses, bacon, green onions, chives, and just about anything else you can think of.
Here is a very imaginative recipe for stuffed potatoes. Although it is definitely not for dieters, this recipe makes a lighter, fluffier version of the stuffed potato dishes we are used to seeing.
3 large baking potatoes Corn, canola, or vegetable oil 3 tablespoons unsalted butter 3 slices bacon, chopped fine 1/2 cup milk 1/2 cup sliced green onions 1/2 cup sour cream 2 egg yolks 1 tablespoons minced chives 1/2 teaspoon ground black pepper 1 teaspoon salt 1/4 teaspoon nutmeg 3 tablespoons grated parmesan cheese Paprika
Preheat oven to 350 degrees Fahrenheit. In the meantime, rub the potatoes well with the oil, then prick them with a fork so steam can escape.
Bake the potatoes for 1 hour, then check to make sure they are soft when pierced all the way through. Remove the potatoes for cooling, but leave the oven on.
In a small skillet, melt the butter over medium heat. Add the bacon, frying it until it is browned and crisp. Remove the bacon with a slotted spoon, drain it, and set it aside.
Add the green onions to the butter. Saute them over low heat until they are soft.
Once cooled enough to handle, cut the potatoes in half lengthwise.
Scoop out all the potato "meat", leaving the potato skin shells (with a thin layer of potato still inside). Using a mixer, beat the potatoes in a medium bowl until fluffy. Add the milk and mix well. Stir in the sour cream, egg yolks, chives, pepper, salt, and nutmeg. Add a little bit more milk if the mixture seems dry.
Spoon the potato mixture back inside the potato skin shells, mounding it high and attractively. The potatoes can be made to this point and refrigerated if not near serving time. Just remember to bake for for a longer period of time to compensate for the cold temperature potatoes.
Sprinkle the cheese evenly over the potatoes, then add a healthy sprinkling of paprika on top.
Transfer the potatoes to a baking dish, and bake for 20 minutes, or until heated through and lightly browned.