I have started to harvest my potato crop. I make stuffed potatoes out of a bunch of them and freeze them for future use.
I love stuffed potatoes. They add so much flavour and texture to the plain old spud. I decided to go for the ultimate stuffed potato and added extra cheddar cheese and wrapped it in bacon.
I took four medium potatoes and brushed them with oil. I baked them at 400 F (205 C) for one hour and let them cool to room temperature.
I sliced the potatoes in half lengthwise.
I used a paring knife to slice into the potatoe about 1/4 inch (6 mm) from the skin. I used a spoon to scoop out the flesh into a bowl, leaving 1/8 inch (3 mm) to 1/4 inch (6 mm) of potato flesh on the skin.
Add the following to the potato flesh in the bowl:
Put a 1/4 inch (6 mm) thick block of cheddar into the bottom of each potato half.
Divide the mashed potato mixture amongst the scooped out potato halves and press in.
Wrap a slice of bacon around each potato half.
At this point, you can cook the stuffed potatoes or freeze them for future use.
I fired the Traeger Timberline up to 350 F (175 C) and smoked them for about 50 minutes, until the bacon has a nice colour. If I am doing a low and slow cook, I have done these for about 2 hours at 250 F (120 C).
If you are cooking these from frozen, they don't take much longer to cook. The spuds are cooked and you are just heating them through and colouring the bacon.
You will notice when you cut into the potatoes, the block of cheddar will have spread out through the filling giving a great texture.
I have done a video of this cook.
The Verdict
These are superb! The filling is incredibly creamy and flavourul with being soft. The crisp bacon and a great bite and salty hit. I will keep some of these in the freezer to pop in the oven or smoker for quick meals in the future.
Disco
I love stuffed potatoes. They add so much flavour and texture to the plain old spud. I decided to go for the ultimate stuffed potato and added extra cheddar cheese and wrapped it in bacon.
I took four medium potatoes and brushed them with oil. I baked them at 400 F (205 C) for one hour and let them cool to room temperature.
I sliced the potatoes in half lengthwise.
I used a paring knife to slice into the potatoe about 1/4 inch (6 mm) from the skin. I used a spoon to scoop out the flesh into a bowl, leaving 1/8 inch (3 mm) to 1/4 inch (6 mm) of potato flesh on the skin.
Add the following to the potato flesh in the bowl:
- 25 ml ( 2 tbsp) Cream Cheese
- 50 ml (1/4 cup) Sour Cream
- 75 ml (1/3 cup) Grated Cheddar
- 50 ml (1/4 cup) Green Onion or Chives, chopped
Put a 1/4 inch (6 mm) thick block of cheddar into the bottom of each potato half.
Divide the mashed potato mixture amongst the scooped out potato halves and press in.
Wrap a slice of bacon around each potato half.
At this point, you can cook the stuffed potatoes or freeze them for future use.
I fired the Traeger Timberline up to 350 F (175 C) and smoked them for about 50 minutes, until the bacon has a nice colour. If I am doing a low and slow cook, I have done these for about 2 hours at 250 F (120 C).
If you are cooking these from frozen, they don't take much longer to cook. The spuds are cooked and you are just heating them through and colouring the bacon.
You will notice when you cut into the potatoes, the block of cheddar will have spread out through the filling giving a great texture.
I have done a video of this cook.
The Verdict
These are superb! The filling is incredibly creamy and flavourul with being soft. The crisp bacon and a great bite and salty hit. I will keep some of these in the freezer to pop in the oven or smoker for quick meals in the future.
Disco
