Ingredients:
Potatoes:
6 medium Russet potatoes, or baking potatoes, scrubbed clean
1 tbsp olive oil
1 tsp salt
1 tsp pepper
Filling:
1/3 cup sour cream
3 tbsp butter, melted
1/3 cup milk, warmed
6 green onions, chopped
3/4 cups cheddar cheese, shredded
6 strips bacon, cooked and chopped
1 tsp salt
½ tsp pepper
2 tsp garlic powder
1/2 tsp paprika
Topping:
3/4 cups cheddar cheese, shredded
Instructions:
Preheat and Prep:
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
Bake the Potatoes:
Prick the potatoes all over with a fork. This allows steam to escape during baking. Rub each potato with olive oil and season with salt and pepper. Place them on the prepared baking sheet.
Bake in the preheated oven for about 50-60 minutes, or until the potatoes are tender when pierced with a fork.
Prepare the Filling:
While the potatoes are baking, cook the bacon until crispy, then chop it into small pieces. Set aside with the shredded cheddar cheese and chopped green onions.
In a small bowl, combine the sour cream, melted butter, warm milk, salt, pepper, garlic powder, and paprika. Mix well.
Scoop and Mix:
Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the insides into a large bowl, leaving about a 1/4 inch of potato inside the skin to maintain its structure.
Mash the scooped potato in the bowl. Add the sour cream mixture to the mashed potato and mix until smooth. Stir in the chopped green onions, 3/4 cups of cheddar cheese, and chopped bacon. Adjust seasoning if necessary.
Fill and Bake Again:
Spoon the filling back into the potato skins. Top each potato with the remaining shredded cheddar cheese.
Place the filled potatoes on the baking sheet and return to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and the potatoes are heated through.
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