Our recipe week continues as today's featured recipe can be served as a side dish with a steak or chicken main course, or as a pot luck buffet item. This recipe is a bit of work, but the resulting product is delicious and filling!
Superior Products offers options for all your foodservice equipment and foodservice supplies needs. Below this recipe, we will once again feature restaurant cooking supplies that can help you create todays recipe. Our featured recipe today is:
STUFFED POTATOES (serves up to 12)
Ingredients:
Preparation:
Superior Products offers options for all your foodservice equipment and foodservice supplies needs. Below this recipe, we will once again feature restaurant cooking supplies that can help you create todays recipe. Our featured recipe today is:
STUFFED POTATOES (serves up to 12)Ingredients:
- 6 Large Russet Potatoes
- 1 lb. bacon
- 1 cup grated mozzarella cheese
- 1 cup grated monterrey jack cheese
- 1 large red onion, chopped
- 1 stick butter
- 1-1/2 cups sour cream
- 1 tbsp minced garlic
- 1/2 tbsp Lowry's seasoning salt
- fresh ground black pepper to taste
Preparation:
- Preheat oven to 400 degrees.
- Cook potatoes for 45 minutes to an hour.
- Fry bacon in skillet until crisp and use paper towel to absorb grease from bacon.
- After bacon has cooled, chop into small pieces.
- Mix cheese together in large bowl and remove 1/4 cup and set aside.
- Mixed chopped bacon, onion, sour cream, garlic, seasoning and pepper in separate bowl. Set aside.
- After potatoes are finished baking, remove from oven, and cut each in half, lengthwise.
- With soup spoon, carefully scoop out potato into bowl with cheese, getting as close to skin as possible without tearing skins.
- Set up skins on baking pan and set oven at 325 degrees.
- Mix in butter and bacon/onion mixture into potato/cheese mixture. Mash potatoes and mix until ingredients are well blended. Mixture should be solid, but moist. Add extra butter or sour cream to moisten if necessary.
- Fill potato skins by scooping potato mixture into skins. Sprinkle remaining 1/4 cup of grated cheese on tops of filled potatoes.
- Heat in oven for 15 to 20 minutes, until cheese topping is golden brown.
- Remove from oven, place on serving platter, or plates, and serve


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