Our Family Recipes

by Bill Connolly Sr

8 Servings

• 4 russet potatoes
• 4 oz tub Mexican style queso sour cream dip or any spicy dip
• 3 oz package of real bacon crumbles
• Chives
• Cheddar cheese, shredded
• Salt
• Pepper

1. Bake the potatoes at 350 degrees for 75 minutes or until done.
2. Cool to room temperature or store in the fridge overnight.
3. Cut potatoes in half lengthwise.
4. Scoop out potatoes into a mixing bowl. Leave enough potato on skin to hold together. Use a fork to break the potato into small pieces.
5. In the mixing bowl, add the Mexican style queso sour cream, 1/2 of the bacon crumbles, the chives, some of the cheddar cheese, salt, and pepper. Gently fold together.
6. Stuff each potato half with the mixture. Top with remaining bacon crumbles and cheddar cheese. Softly press down on top of each potato to keep toppings from falling off.
7. Place stuffed potatoes in a zip lock freezer bag or vacuum seal, then store in the freezer.
8. To cook, let the potatoes set out for 10 to 15 minutes then heat in the microwave oven for 1 minute. Remember the potatoes are already baked. N-JOY!!!