Marbled Stuffed Potatoes

I have a weak spot for cookbooks and cooking magazines.  I also have a great love for fall!  This means that I have to pick up magazines that feature wonderful fall recipes.  It is a good thing and a bad thing.  It is good because I get to prepare wonderful comfort foods, cook with many types of squash and think about all of the baking that is just around the corner.  It is a bad thing because I have a very difficult time parting with the magazine...thus, my leaning tower of magazines.  Hopefully, there isn't anything at the bottom of the tower....heavens, I have no idea what is at the bottom of the tower!  I really must get a plan.

In the October issue of Food Network Magazine I saw a recipe for Marbled Stuffed Potatoes.  I love re-stuffed baked potatoes and this one added a sweet potato to the mix!   It couldn't get any better than that!

Marbled Stuffed Potatoes

adapted from Food Network Magazine, October 2010

4 large russet potatoes

1 large sweet potato

1/2 cup sour cream

4 tbsp unsalted butter, but into pieces and softened

2 scallions, thinly sliced

1 cup shredded sharp cheddar cheese

6 slices bacon, cooked crisp and crumbled

Pinch of mace

Kosher salt and freshly ground pepper

Extra virgin olive oil, for brushing

Preheat the oven to 400° F.  Put the russet and sweet potatoes on a cookie sheet and bake for 30 minutes.  Pierce each potato a few times with a fork and continue to bake until tender, 15-20 minutes for the sweet potato and 20-25 more minutes for the russet potatoes.  (Test them before removing them from the oven.) Let cool slightly.

Peel the sweet potato.  Transfer to a bowl and mash lightly with a fork until almost smooth.  Trim a thin slice off the top of each russet potato, cutting lengthwise.  Scoop most of the flesh into another bowl, leaving the shells intact.  Add the sour cream and butter to the bowl and mash with a fork.  Stir in the scallions, 1/2 of the cheese, mace, 1 1/4 tsp salt, and pepper to taste.  Gently fold in the sweet potato.

Brush the potato skins with olive oil and season with salt and pepper.  Generously fill with the marbled potato mixture and sprinkle with the remaining cheese and bacon crumbles.

Reduce the oven temperature to 375°.  Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25-30 minutes.

PRINTABLE RECIPE

The potatoes were delicious!  I love the addition of the sweet potato and bacon.  As the Kitchen Gnome says, anything is better with bacon!  The original recipe can be found here.