How to Cook Yummy The Utimate Baked Stuffed Potato

The Utimate Baked Stuffed Potato.

You can cook The Utimate Baked Stuffed Potato using 22 ingredients and 9 steps. Here is how you cook it.

Ingredients of The Utimate Baked Stuffed Potato

1. Prepare of POTATOS.
2. Prepare 4 of russet potatos, baked until tender and cooled.
3. You need 1 of shallot, chopped.
4. It's 2 of garlic cloves, minced.
5. You need 1/2 cup of heavy cream.
6. You need 1/4 cup of Romano cheese, grated.
7. It's 1/2 cup of shredded sharp cheddar cheese.
8. Prepare 1/4 tsp of black pepper and salt to taste.
9. You need 1/2 tbsp of chopped fresh chives.
10. Prepare 1/2 tbsp of chopped fresh parsley.
11. Prepare 1/4 tsp of Cajun seasoning.
12. You need 1/2 tsp of hot sauce , such as Frank's brand.
13. It's 4 slice of of cold butter, salted or unsalted about a teaspoon for each slice.
14. It's of canola or peanut oil for frying, about 4 cups.
15. You need 1 tsp of butter, salted or unsalted.
16. It's of SEASONING MIX FOR FRYED POTATO SHELLS.
17. Prepare 2 tbsp of Romano cheese, grated.
18. You need 1/2 tsp of granulated garlic.
19. Prepare 1/2 tsp of Cajun seasoning.
20. It's of POTATO TOPPING.
21. You need 4 of slices of sharp cheddar cheese.
22. Prepare 4 of slices of bacon, precooked until almost crisp, cut in half.

The Utimate Baked Stuffed Potato step by step

1. Cut top off cooled baked potatos, save top and remove flesh from potato into a bowl..
2. Combine all the seasoning mix for fryed pototos in a small bowl. Heat oil in Dutch oven or large deep pot to 350. Fry potato shells and their tops until golden, about 4 minutes. Remove to a rack, sprinkle all over with seasoning and cool on rack.
3. In a small skillet , add the teaspoon of butter, add shallot and garlic and soften minute. Add cream and simmer about 5 minutes until beginning to thicken. Remove from heat.
4. Mash the potatos in the bowl. I use a ricer for this for very smooth potatos, but any way is fine. Add cream mixture, romano , cheddar and cream cheeses, pepper, hot sauce, chives, parsley and Cajun seasoning, mix together..
5. Preheat oven to 425. Line a baking pan with foil. Spray with non stick spray..
6. Fill potato shells with mashed potato mixture. Push cold butter piece into center of potato.
7. Add slice of cheddar cheese on top, then place top of potato on..
8. Cross bacon over top and secure with a toothpick. The potatoes can be prepared ahead and refigerator at this point up to 2 days in advance. Bring to room temperature before baking..
9. Bake in oven on prepared pan until hot and cheese is melted and bacon is crisp. About 15 minutes..

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