A twist on a classic side dish


6 medium potatoes
6 strips of bacon
1/2c butter (melted)
1/4c sour cream
3 cloves of garlic (minced)
1/4c shredded cheese
1tbl spoon salt
1t spoon black pepper

Nutritional information

No nutrition information available


Peel potatoes lengthwise and place peels in a bowl of salt water for 10 minutes. Dice peeled potatoes and boil until fork tender. Cook bacon to crispy on a large sheet tray at 350 degrees then let bacon cool. Strain potato skins until mostly dry then deep fry until golden brown and crispy and season to taste with steakhouse seasoning and hold for the end. Roughly chop cooled bacon and combine with potatoes, butter, sour cream, garlic, cheese, and salt & pepper in a large mixing bowl with a mixer until smooth. Transfer to a 3qt casserole dish and top with fried skins.

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