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Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 6 baking potatoes, halved and scooped out
- 1 c. cream cheese
- 1 1/2 c. grated Velveeta
- 1/2 c. cooked, crumbled bacon
- 5 scallions, thinly sliced on the diagonal
- kosher salt to taste
- freshly ground black pepper to taste
Method
- Preheat the oven to 350°. Bake the potatoes for about 1 hour or until fork-tender. While still warm, cut each potato in half lengthwise. Scoop as much of the inside of the potato as possible out of the shell. Reserve the shells. In a large bowl, squeeze the potato insides through your fingers to break them up as much as possible. Mix in the cream cheese, Velveeta, bacon and scallions. Mix very well. Season to taste with salt and pepper. Pack the potato shells liberally so they are heaping with the filling. You may not use every shell. Bake the potatoes until very hot. Serve immediately. Makes 6 servings.
