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Catfish Loaded Baked Potatoes
- Total Time: 1 Hr 15 Min
- Yield: 6-8 Servings 1x
Ingredients
Scale
- 8 Russet potatoes
- 2 slices bacon
- 1 lb. Heartland catfish fillets
- 1 medium onion, chopped
- 12 oz frozen mixed vegetables
- 1 jar (4 oz) sliced mushrooms, drained
- ½ cup milk
- 1 can (10.5 oz) condensed cream of celery soup
- ½ tsp garlic powder
- ¼ tsp dried thyme
- ¼ tsp pepper
- ¼ tsp hot sauce
Instructions
- PREHEAT your oven to 425 F.
- WASH potatoes and pat dry. Pierce potatoes all over with a fork. Wrap each potato individually in foil and place on a baking sheet.
- PLACE baking sheet in oven and bake potatoes for 1 hour, or until potatoes are soft to the touch.
- WHILE potatoes are baking, begin making your catfish filling. In a saucepan over medium heat, cook bacon until crisp; drain on paper towel.
- CRUMBLE bacon and set aside. Keep 1 tablespoon of bacon fat in the saucepan.
- COOK Cook chopped onion in the bacon fat for 2 to 3 minutes, stirring occasionally, until onion becomes translucent. Stir in remaining ingredients except the catfish and cooked bacon.
- HEAT to boiling, then reduce heat to medium.
- STIR in the catfish and cook uncovered for about 10 minutes, stirring occasionally, until the catfish flakes easily.
- WHEN potatoes are done, remove from foil and place each in a bowl. Cut horizontally to create a pocket for the catfish filling, then spoon catfish filling into each of the potatoes evenly. Top with bacon crumbles and serve.
- Prep Time: 15 Mins
- Cook Time: 1 Hr
