Ingredients for Oso’s Deviled Potatoes II
- 1-1/2 pounds potatoes I used Yukon gold
- 1 cup sour cream
- 1/2 stick butter
- As needed salt
- As needed ground black pepper
- 1-1/3 cup shredded cheese I used smokehouse cheese blend
- 1 cup broccoli florets
- 1 cup chopped cooked bacon
- 2 pounds bacon 16 rashers
Cooking Instructions for making Oso’s Deviled Potatoes II
Cut the top off a potato, hollow out the caps and bodies of the potatoes. Salt the inside of the caps and hollowed out bodies of the potatoes. Set the scooped out potato aside and salt it lightly.
Steam the broccoli 5 minutes in the microwave on high. Chop the precooked bacon and add to the scooped part of the potatoes add the sour cream. Stir together. Set the microwave for 10 minutes. Cook on high for 3 minutes.
Add the cheese cook for the remainder of the 10 minutes. Add the broccoli and stir together. Your filling is done.
Mash the potato mixture. The potatoes are not fork tender because you’re going to finish cooking in the oven. Add the mixture to the hollowed out bodies of the potatoes. Preheat the oven to 450° Fahrenheit.
Add the cap, wrap the bacon with the first rasher of bacon vertically. Then wrap the second rasher horizontally. Then put into a cast iron skillet. Put into the hot oven at 450° Fahrenheit for half an hour. Turn down the heat to 350° Fahrenheit, for 30 minutes. Turn off the heat allow to stay in the oven 15 minutes as the oven cools down.
Serve cut in half lengthwise. I hope you enjoy!!!
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