This recipe is a great example of a recipe that will help you use up leftover mashed potatoes.
We’ve all had those times when you’re preparing a meal and need to stretch your potatoes. It can be hard to make it look like the same dish, but with this great recipe for Roasted Stuffed Potatoes and Chicken Casserole, we can make some great changes.
4 large Russet baking potatoes
3 tablespoons canola oil
salt and pepper
1-half cup sour cream (or more to get texture creamy)
4 ounces of cream cheese
½ cup milk
¼ cup salted butter
1/4 cup bacon crumbles (cooked and crumbled, divided)
2 green onions (chopped)
1 ½ cups shredded cheddar cheese (divided)
Preheat the oven to 425 degrees Fahrenheit.
Wash and dry the potatoes.
Pierce the potatoes 2-3 times with a fork.
Rub the oil all over the potatoes.
Rub salt and pepper all over the potatoes, but not too much, or they will become too salty.
On a baking sheet, put the potatoes and bake for 45 minutes. The size of the potatoes will determine the exact baking time. If you pierce the potato with a fork, it should be soft inside.
After removing the potatoes from the oven, leave them for 10 minutes to cool.
Reduce the oven temperature to 350 degrees.
After cutting the potatoes in half lengthwise, scrape the pulp into a large plate with a spoon. To allow the crust to hold together with the filling, be sure to leave about an inch of meat on top.
Add the milk, butter, bacon, sour cream, cream cheese, chopped onion, and 1 cup of cheese to the potatoes.
The mixture should mix well and be as smooth as you want it to be, so use a potato masher to achieve this. If you choose, you can leave the potatoes a little lumpy. Smooth them out perfectly!
Fill the potato skins with the mixture. Add the remaining cheese and bacon on top of each.
Until the cheese melts, bake for an additional 10-15 minutes.