This delicious recipe filled with crunchy, twice-baked cheese for Idaho®️ Potatoes is a complete meal in itself. Marinated ground beef, melted shredded cheese, sour cream, barbecue sauce, crumbled bacon and steamed green onions twice cooked in Idaho®️ Russet makes a fan favorite for any occasion.
* Ingredients :
° 4 Idaho®️ baked potatoes
° cup of melted butter
° 1 cup sour cream
° 1 1/2 cups Colby Jack cheese, divided to use
° ½ teaspoon kosher salt
° Half tsp granulated garlic
° tsp freshly pepper ground
° 1 pound cooked ground beef (I seasoned it with 1/2 teaspoon salt, 1 teaspoon garlic)
° BBQ sauce cup
° 6 slices bacon, cooked and crumbled
° 2 green onions, sliced
* Directions :
Heat oven 400 degres F .Rub the potatoes until they are clean and dry.Place on a baking sheet and bake for 1 hour or until potatoes are fully cooked.Remove from oven and place on a wire shelf to cool slightly.
Reduce oven temperature 375 degres f .Cut the potatoes lengthwise, about half the length,
and stick to the bottom.Using a spatula, scrape the portions of potatoes into a large bowl.Add butter, sour cream, a glass of cheese, garlic, salt and pepper.Mix them together or whisk with an electric mixer, depending on the texture you want.Scoop a spoonful into the potato skins and place on a baking sheet.Combine ground beef with BBQ sauce and drizzle over potatoes.
Sprinkle each potato with the remaining cheese, bacon, and garlic.Bake for 20-25 minutes, or until the potatoes are hot and the cheese is melted. Enjoy !
