Prep Time
30 minutes
Cook Time
1 hour 17 minutes approximtately
Serves
6-8
Ingredients
- 6 large baking potatoes, Russets
- 6 slices bacon
- 2/3 cup sour cream (Recommended brand – Daisy)
- ½ cup milk
- 1 1/4 teaspoons salt
- 1/8 teaspoon pepper, freshly ground
- 5 green onions, chopped
- 1 1/2 cup cheddar cheese, shredded
Steps
Preheat oven to 400° F. Wash potatoes and rub skins with olive oil. Bake potatoes for 1 hour or soft when pierced with a fork.
Cook bacon and crumble while potatoes are cooking.
Remove potatoes from oven when pierced with a fork, potatoes are soft all the way to the center.
Reduce oven to 350° F.
Slice potatoes in half. Scoop out potato from inside potato shells and into mixing bowl.
Mash potatoes with milk in a mixer or with a potato masher. Then add sour cream, 1 cup of cheese, salt, and pepper. Stir to combine.
Fill potatoes skins with mixture. Place on parchment lined baking dish and put back into oven for 15 minutes until warmed all the way through.
Pull potatoes out and top with remaining ½ cup cheese and crumbled bacon. Put potatoes back into oven for 1-2 minutes until cheese is melted. Top with green onions.
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