For those who celebrate with a more intimate feast, these hearty, meaty, cheesy twice-baked potatoes are the perfect low-effort side with high-flavor rewards.
- 8 large baking potatoes
- 1/2 pound bulk pork sausage
- 1/4 cup butter or margarine, softened
- 2 cups (8 ounces) shredded cheddar cheese
- 1 1/2 cups diced fully cooked ham
- 6 bacon strips, cooked and crumbled
- 1 cup (8 ounces) sour cream
- 1/2 cup Italian salad dressing
- Salt and pepper to taste
Scrub and pierce potatoes. Bake at 400 degrees F for 40 to 60 minutes or microwave, uncovered, on high for 12 to 14 minutes or until tender.
Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.
When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-inch shell. In a large mixing bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.
Spoon into potato shells. Place on two ungreased baking sheets. Bake at 400 degrees F for 30 minutes or until golden brown.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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