Home Recipes Double-Stuffed Baked Potatoes with Swiss Chard and Bacon

Double-Stuffed Baked Potatoes with Swiss Chard and Bacon

This Double-Stuffed Baked Potatoes with Swiss Chard and Bacon recipe is a great way to get extra greens in your diet. Spinach can be substituted for the chard, if desired.
Featuring USA Potatoes.

Ingredients

450 g	russet potatoes (2 pieces), rinsed, scrubbed
2 Slices	applewood smoked bacon, cut into 1-inch pieces
150 g	sliced stemmed chard (packed)
1	garlic clove, minced
120 ml	2% buttermilk
55 g	aged Gouda cheese, grated

Step 1
Preheat oven to 230°C. Pierce potatoes several times with fork. Bake directly on middle rack of oven until tender, about 1 hour. Cool potatoes slightly. Maintain oven temperature.
Step 2
Meanwhile, cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off drippings from skillet (do not rinse skillet).
Step 3
Add chard and garlic to same skillet and cook over medium heat until wilted, tossing with tongs, about 3 minutes. Set aside.
Step 4
Using serrated knife and cutting lengthwise, cut 1.5-cm off top of each warm potato and reserve for another use.
Step 5
Using spoon, gently scoop out potato flesh, leaving 0.5-cm-thick shells. Transfer warm potato flesh to bowl; mash with potato masher.
Step 6
Mix in buttermilk, then all but 15 g cheese. Mix in cooked chard. Season to taste with salt and pepper.
Step 7
Place potatoes in small baking dish. Fill with mashed potato mixture, mounding well. Top with remaining 15 g cheese.
Step 8
Bake potatoes until heated through, about 15 minutes. Sprinkle with bacon and serve.

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Double-Stuffed Baked Potatoes with Swiss Chard and Bacon

Ingredients

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