🥣 Ingredients

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • Salt (for skins)
  • 4 tablespoons butter, softened
  • ½ cup sour cream
  • ¼ cup milk (more if needed)
  • 1½ cups shredded cheddar cheese (divided)
  • 4 slices bacon, cooked & crumbled
  • 2 green onions, sliced
  • Salt & pepper to taste

Optional: garlic powder, paprika, cream cheese (for extra richness)

👩‍🍳 Instructions

1️⃣ Bake the Potatoes

  1. Preheat oven to 400°F (200°C).
  2. Scrub potatoes, dry, and rub with olive oil and salt.
  3. Place directly on oven rack and bake 45–60 minutes, until fork tender.
  4. Let cool slightly.

2️⃣ Make the Filling

  1. Cut potatoes in half lengthwise.
  2. Scoop out insides, leaving a thin shell.
  3. In a bowl, mash potato flesh with butter, sour cream, milk, 1 cup cheese, bacon, green onions, salt, and pepper.
  4. Mix until creamy.

3️⃣ Second Bake

  1. Spoon mixture back into potato shells.
  2. Top with remaining cheese.
  3. Bake at 375°F (190°C) for 15–20 minutes, until heated through and cheese is melted and bubbly.

🧀 Delicious Variations

  • Loaded Style: Add extra bacon and drizzle with ranch.
  • Spicy: Mix in diced jalapeños or a dash of hot sauce.
  • Garlic Parmesan: Add roasted garlic and swap cheddar for Parmesan & mozzarella.
  • Make-Ahead: Assemble earlier in the day and refrigerate. Bake before serving.

🍽️ Serving Ideas

Great with steak, grilled chicken, BBQ ribs, or as a hearty appetizer.