The stuff of life can sometimes be a lot like a potato. Most people, experiences and events can have a nice outer skin. It’s after you dig into the inside that you know what you’re dealing with.
I ran across this quote saying,
“Sometimes good things fall apart so that better things fall together”
While a potato may be good plain, when you open it up, take it apart and put it back together again the outcome will surely be better.
3 large baking potatoes
3 slices pepper bacon
1 cup sweet white corn, fresh or frozen
2 tbsp butter, unsalted
3/4 cup light sour cream
1/4 cup milk, warm
3/4 cup cheddar cheese, 2% or low fat
2 tbsp fresh chives, finely chopped
salt and pepper
Preheat oven to 375 degrees.
Wash and dry potatoes. Pierce a few times with a knife, then wrap each potato in foil. Place on a baking sheet and bake for 1 to 1 1/2 hours, until potatoes are tender. Remove from oven, unwrap foil and let cool for about 30 minutes.
Carefully cut potatoes lengthwise and scoop out the meat of the potato. Leave a little bit of the potato attached to the hollowed out skin so that they will stand up to the filling.
Add butter to the potato and mash with a fork or potato masher until butter is melted and incorporated. Then fold in sour cream and warm milk.
Cut bacon into 1/2 inch pieces and cook until crispy. Remove from pan, place on paper towels to drain excess fat. Wipe leftover fat out of pan and place back over medium-high heat, add corn and saute for about 2 minutes.
Stir bacon, corn, fresh chives and cheese into the potato mixture. Season well with salt and pepper. Once the mixture is well combined, carefully fill the potato skins with the mixture.
Bake stuffed potatoes in a 350 degree oven for 30 minutes.