This is my mother’s version of a classic recipe. Cheddar and bacon make this her “kids” version, but I don’t know many adults who wouldn’t gobble this up too. It’s a recipe from my childhood and the ultimate comfort food!
My mother suggests cutting each potato in half. I usually cut the top third off the potato making a more rounded shaped boat. So this recipe would serve 4 (hungry) kids when I make it.
- 4 large baking potatoes
- 2 large egg yolks
- 1 cup mild white cheddar cheese, grated
- salt and pepper to taste
- 8 ounce sour cream
- 4 slice bacon, cooked to crisp and crumbled
- 2 tablespoon chives
Wash and Dry the Potatoes, then prick with a fork in a couple of places. Place them on the center rack of a 375 degree F oven. Bake for 30–40 mins, until done.
Cut each potato in half and scoop out pulp into a bowl, taking care not to break the skins. You’ll have 8 “boats”. Mash the potatoes and beat with an electric mixer until smooth. Beat in the remaining ingredients. Add in additional 2 oz of sour cream if necessary to make them fluffy. Add salt and pepper to taste.
Using a spoon, fill the potatoes to level. Fill a pastry bag fitted with a large tip with the remaining potato mixture. Swirl the remaining potato mix onto each “boat” in a decorative manner.
To serve: Preheat oven to 375 degrees F. bake the boats about 25 minutes until heated through and golden brown on top. Serve warm.