Skip to content
Ingredients:
- 4 large russet potatoes
- 1 cup cooked and crumbled bacon (or cooked ham)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons butter
- 2 green onions, chopped
- Salt and pepper to taste
- Optional toppings: additional cheese, chives, or breadcrumbs
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Bake the Potatoes:
- Wash the russet potatoes and pierce them several times with a fork.
- Bake in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.
- Prepare the Filling:
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
- Cut each potato in half lengthwise and scoop out the insides into a large bowl, leaving a small border around the edges.
- Mix the Filling:
- To the scooped potato, add the cooked bacon (or ham), cheddar cheese, sour cream, milk, butter, and chopped green onions.
- Mash everything together until well combined and creamy. Season with salt and pepper to taste.
- Stuff the Potatoes:
- Spoon the filling back into the potato skins, heaping it up slightly.
- Bake Again:
- Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, until heated through and the tops are golden brown.
- Serve:
- Remove from the oven and, if desired, top with additional cheese or chives. Serve warm and enjoy!
