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This bacon appetizer brings it

This hot potato is not something you want to fumble. It’s got a bacon-stuffed, cheddar-laced touchdown dance of its own. 




4 large Russet potatoes, washed

4 tablespoons unsalted butter, thinly sliced

Kosher salt

Fresh ground black pepper

Olive oil

8 ounces Monterey Jack and Colby cheese blend (or your favorite)

16 ounces of thick cut Farmland bacon, cooked and crumbled



  1.  Preheat oven to 400 degrees.
  2.  Place a potato on a cutting board with wood skewers on each side (lengthwise). 
  3.  Slice potato about 3/4 of the way through.  The skewers will keep you from cutting all the way through.  Cut to about 1/8" thickness. 
  4.  Drizzle potatoes with olive oil and place a piece butter in every few slices. 
  5.  Sprinkle with salt and pepper and bake for about 1 hour.
  6.  Remove from oven, and stuff 2 ounces of cheese and 1/4 of your bacon into each potato. 
  7.  Return to oven and cook for 5 minutes until cheese is melted.


Serve and enjoy!


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