Description
Twice baked stuffed potatoes with German flair, including sauerkraut and bacon.
Ingredients
Scale
- 4 russet potatoes
- 1/2 c sour cream
- 2 Tbs butter
- 2 Tbs whole grain mustard
- 6 strips of bacon, fried crispy and cut into bits (divided)
- 1 cup sharp white cheddar cheese (divided)
- salt and pepper
- 1/2 – 1 cup sauerkraut (based on your preferences)
- 1/2 cup chopped parsley
Instructions
- Bake four potatoes until cooked through (or microwave depending on time)
- Halve potatoes and hollow out the centers, putting the potato guts into a bowl. Leave enough flesh on the skins to refill the potatoes.
- Place skins on a baking sheet and heat oven to 375F.
- Smash together potato guts, sour cream, butter, mustard, half of the bacon and half of the cheese along with salt and pepper to taste.
- Fill hollowed skins with filling, evenly divided. It should heap up in the skins.
- Top each filled skin with sauerkraut to your desired amount (1 – 2 Tbs), a liberal sprinkling of the remaining cheese and remaining bacon.
- Bake loaded potatoes in the oven for 20 minutes at 375F until heated through and cheese is melted.
- Serve warm, garnished with chopped parsley.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Entree
- Cuisine: German