This is something I came up with one day driving home after dropping off the kids at school. I wanted to make something hearty but different and for some reason, the idea of a “twice baked potato” came to mind. This is in that arena but you’ll bake them once (or use your crock-pot) and then finish them in the crock-pot. You can make a smaller version of these for appetizers or serve them like we did as an entree with a salad on the side.
Crock-Pot Bacon and Feta Stuffed Potatoes
5 Large Russet Potatoes
6 Ounces Crumbled Feta Cheese
1 Pound Lean Ground Sirloin
1/2 Pound Bacon, Cooked and Crumbled (or Use Bacon Bits)
1/2 Small Yellow Onion, Finely Chopped
4 Tablespoons Fresh Chives (Cut Fresh Chives With Kitchen Shears to Make Into Little Pieces)
1 Cup Sour Cream or Plain Greek Yogurt
1 Tablespoon Minced Garlic or Garlic Powder
- Bake potatoes or follow instructions for Crock-Pot Baked Potatoes.
- Let cool enough that you can handle.
- In the meantime, brown ground sirloin with onion.
- Add garlic.
- Slice potatoes in half, lengthwise.
- Hollow out middle of each potato half, reserving the potato “flesh” and leaving a small amount of white in the skin.
- In a medium bowl, thoroughly combine potato flesh, beef mixture, bacon and feta cheese.
- Place 1/4 cup water in bottom of crock-pot.
- Fill each potato half with mixture and place carefully at bottom of crock-pot, sprinkling with chives as you do.
- Layer potato halves as necessary leaving 1/4 crock-pot empty at top.
- Cook on low for about 4 hours.
- Remove carefully from crock-pot and serve with a little extra sour cream.
- Sprinkle with more chives if desired.
You won’t need anything in between the layer of potatoes but if you are worried you can use a sheet of foil in between to make sure they don’t get stuck together.