"Loaded Potato" Stuffed Shells

I'd had an idea brewing in my mind for a little while after I ate a Big Bob Gibson's loaded potato, one they are pretty famous for. Those things are wonderful - HUGE, filled with pork (or turkey or brisket), gooey cheese, melty butter, chives, sour cream, and bacon bits, BUT- they are super filling. I usually end up feeling sick after eating one, just because even though it's a lot of food, I always end up eating it all! For some reason, stuffed pasta shells came to mind and the idea came to life. Ricotta, shredded mozzarella, shredded cheddar, chopped chives, crumbled crispy bacon, stuffed into a small shell. Why not? They didn't have the meat, but everything else fit and these were a hit!

Ingredients: 

About 30 pasta shells, cooked as directed on the package

4 cups ricotta cheese

2 eggs, lightly beaten

3/4 cup mozzarella cheese (I use Kraft a touch of Philly for extra gooeyness)

1/2 cup of shredded cheddar 

8 slices of bacon, cooked crisp and crumbled 

1/4-1/2 cup of chopped chives

Sour cream for garnish

1.) Preheat oven to 350 and grease a 9x13 and 8x8 inch pan. I had to split mine up.

2.) Cook pasta shells as directed on package. Drain and set aside when done.

3.) Mix the ricotta cheese with lightly beaten egg and mozzarella cheese until combined. 

4.) Spoon ricotta mixture into each shell (I used a disposable cake decorator bag which made the process easier).

5.) Bake the shells for 25 minutes.

6.) Immediately upon pulling shells out of the oven, sprinkle cheddar cheese to let it melt over the shells. Spoon sour cream (or use a decorator bag) on the shells, sprinkle with chives and crumbled bacon. Serve immediately. 

These were still good after microwaving for a few seconds, sprinkling the cheese, and adding the sour cream, bacon, and chives after. They were gone within a couple of hours as I served them as a side/appetizer. These would be wonderful with a side salad for a meal. 

Thank you so much for looking! Now go bake something and spread some YUM!!! 

As always, I appreciate your comments, questions, thoughts, and ideas.