Get creative with the toppings, but don't skip the tomatoes. They add a great contrast.
Makes: 4 servings
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Printable Recipe
Ingredients:
- 2 large russet potatoes, cleaned
- 4 T butter, melted
- 1 cup shredded sharp cheddar (I used Tillamook)
- 6 slices bacon
- 1 cup sour cream
- 2 T prepared horseradish
- 3 T green onions, sliced
- 1/2 cup tomato, chopped
1. Preheat oven to 350 F. Bake potatoes for 1 hour or until fork-tender. Allow to cool and cut into halves. Scoop out the pulp.
2. Cook bacon in a skillet. Drain and crumble.
3. Preheat grill over medium-high heat.
4. Brush the potatoes with butter and season. Place on grill and cook until crisp, about 8 minutes, flipping once. Top potatoes with cheese and bacon and place back on grill for 2 more minutes.
5. Combine sour cream and horseradish in a small bowl.
6. Serve potatoes topped with green onions, tomatoes, and the horseradish sour cream mixture.
No comments:
Post a Comment