If you want to prepare these ahead, make sure you freeze them on a baking pan first, before you put them into a ziplock bag.
This is to prevent them from sticking to each other – it will be a lot easier to take out just one or two of them for lunch later. I’m planning on making a huge batch of these this weekend, so that I don’t have to think or prepare lunch next week, at all. When it’s time for lunch break, I’ll just grab one of these from the freezer and throw it in the oven. Super easy and insanely delicious!
16 small potatoes
8 oz. Philadelphia cream cheese, softened
1 1/4 cups Daisy sour cream
3/4 cup shredded Kraft cheddar cheese
8 slices thick cut bacon, cooked and crumbled
2 green onions, sliced
your favorite seasonings
Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender. Drain; cool slightly.
Preheat oven to 400°F. Coat a 13-in. x 9-in. baking dish with cooking spray.
In a large bowl, combine cream cheese, sour cream, cheese, bacon, onion and seasonings.
When potatoes are cool enough to handle, slice in half lengthwise. Carefully scoop out some of the pulp, leaving a thin layer of potato inside the skin. Add 1 cup pulp to the cream cheese mixture; stir to combine. Discard the remaining pulp or save for another use.
Spoon cream cheese mixture into the potato shells and place into prepared baking dish. Bake, uncovered, for 20-22 minutes or until potatoes are lightly browned.
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Quick tip: Try adding different herbs, hot sauce, diced jalapenos…