Cheesy Bacon Stuffed Potatoes

I saw these on a recent episode of Paula Deen and I am such a sucker for a good potato (and for Paula Deen!), so of course I had to try them.  She said that these might be the best she has ever had?  All I knew was if they tasted anything like my favorite twice baked potatoes then they would be amazing.  

Well, my friends, they were AMAZING.  They do take slightly more planning than my other recipe, because you have to roast some garlic a head of time, but oh it is soooooooo worth it.  Paula used Yukon Gold potatoes and made these bite size, but my grocery store didn't have any Yukon Golds, so I used smaller Russet potatoes.  They are so good and I savored every last bite.  The roasted garlic is a must.  It gives them a nice undertone of garlic, but not overpowering.  Enjoy!

Cheesy Bacon Stuffed Potatoes

adapted from: Paula Deen

(Printable Recipe)

2 Lbs. Yukon Gold potatoes

8 oz. cream cheese, softened

1 c. sour cream

1/2 c. cooked bacon

2 tsp. roasted mashed garlic

1 1/2 tsp. salt

1/2 tsp. black pepper

1/4 c. grated Cheddar cheese

1/4 c. grated Monterey cheese

3 Tbl. chopped green onion, opt.

Preheat oven to 400 degrees.  Line a baking sheet with foil.  Boil potatoes until tender, about 8 minutes.  Drain and let cool.  Cut in half crosswise.  Cut a thin slice off the round end, so it will stand up-right.  Scoop out pulp, leaving a 1/4 inch border around the edge.  Combine with all ingredients, reserving 1/4 cup bacon for topping.  Spoon mixture into potato shells and place on baking sheet.  Top with remaining bacon.  Bake about 20 minutes.  Garnish with green onions and reserved bacon.  Yield: 2 dozen appetizer servings. 

Jenn's Notes:  I used small Russet potatoes and baked them in the oven for about and hour, until then were tender (instead of boiling them).  I let cool slightly, then I cut in half lengthwise and scooped out the pulp and combined with the remaining ingredients.  I just squeezed the roasted garlic right into my bowl.  I also added a little seasoned salt to mine and used less regular salt.  I stirred all the ingredients together and left it somewhat chunky.  If you want it to be smooth, you could always mash everything together with a potato masher. I did not garnish mine with green onions.

How to roast garlic:  Preheat oven to 400 degrees.  Remove several layers from the garlic head.  Using a sharp knife, cut off the top, exposing the garlic.  Place in foil.  Drizzle with a little olive oil and season with a little salt and pepper.  Seal tightly with foil and bake 30-35 minutes.  Here is a great blog that explains how to roast garlic.