Ingredients
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16 hollowed baked Potatoes
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2 tablespoons Unsalted Butter
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Kosher Salt
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1 cup leftover mashed Potatoes
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½ cup (50 g) very finely chopped Celery
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8 strips Bacon
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1 cup (120 g) grated Cheddar Cheese
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Sour Cream
Directions
Steps
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1
Done
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Preheat oven to 500° F (260° C). Brush the skins with the butter and arrange on a baking sheet. Season each lightly with salt and pepper. Bake until crisp and golden, about 5 minutes. Remove from oven. |
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2
Done
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To fill, spoon in about 1 tablespoon of the mashed potatoes and level, sprinkle a few pieces of celery, top with a thin layer of bacon, and finally add about 1 tablespoon of cheese in each potato skin. Repeat. Sprinkle any remaining bacon on top, and bake until bubbly and hot, 8–10 minutes. Serve hot and don’t forget to pass the sour cream. |
