For Valentines I decided to bake these delicious potatoes as a side for the romantic dinner I planned to have with my husband: Rib Eye Steak for Valentine’s Day. They were so good, even when I would have loved to have more cream… or sour cream… or cream cheese (can you believe it? I had no left! I used all the cream cheese I had in the No-Bake Red Fruits Cheesecake I made for dessert. Anyway, they were still so good… But I definitely recommend adding sour cream to this recipe. So, here goes the recipe.
- 3 potatoes
- 1 cup mozzarella shredded cheese
- 1/2 cup shredded cheese blend (Cheddar and Monterey Jack)
- 1 tbsp cream (I definitely recommend to use at least 1/2 cup)
- 1 tsp Kosher salt
- 1 tsp fresh pepper
- 3 tbsp salted butter
- 3 bacon chopped stripes
Punch the potatoes with a fork in several places and bake for 1 hour at 400°F. Now, remove from oven, take the potato filling out, leaving a little attached to the potato skin. Lower the temperature in oven to 350°F.
Add butter to the filling and mix.
Add cream. As I didn’t have more cream, I added a little bit of chipotle cream cheese.
Mix again and add 1/2 cup of mozarella and mix again.
Fill the potato skins with filling an top with bacon chunks.
Place them on baking sheet and top with cheese blend.
Bake for 7 minutes and top with remaining mozarella cheese. Bake for another 5-7 minutes.
Remove from oven.