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Peameal Bacon Twice-Baked Potatoes

Ingredients

  • 1 package sliced peameal bacon cooked and chopped
  • 4 hot baked potatoes
  • 1 cup shredded Monterey Jack cheese (250 mL)
  • ½ cup sour cream (125 mL)
  • 1 tsp hot sauce (5 mL)
  • ½ cup diced cooked peameal bacon (125 mL)
  • 2 green onions, sliced

Cooking Instructions

  • 1. Fry the peameal bacon in a small amount of cooking oil for 2-3 minutes per side or until done. Remove from pan and set aside.
  • 2. Cut the potatoes into lengthwise halves.

  • 3. Scoop out the inside of the potatoes and place in a medium bowl.
  • 4. Set the potato skins aside.
  • 5. Chop the peameal bacon slices into a rough dice.
  • 6. Stir ¾ cup cheese, sour cream, peameal bacon and onions into the bowl. Mix well.
  • 7. Spoon the mixture into the potato skins and place on a baking sheet.
  • 8. Broil until they're browned. Sprinkle with the remaining cheese.
  • 9. Broil until the cheese is bubbly.

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