Directions
- 1Rinse your potatoes under cold running water.
- 2Preheat oven to 400f. Place potatoes on a baking tray lined with parchment paper.
- 3Using a fork carefully make several holes through the skin of your potatoes.
- 4Coat them with olive oil and sprinkle with salt.
- 5Bake the potatoes for 60-70 minutes depending on size.
- 6On a parchment lined baking tray lay out your bacon.
- 7Bake the bacon for approximately 15 minutes at 400f or until crispy.
- 8Grate the cheddar cheese.
- 9Chop the green onions.
- 10Once bacon is cooked and cooled, slice into bits.
- 11Once potatoes are cooked allow to cool for five minutes then slice the top off.
- 12Carefully scoop out the potato into a bowl.
- 13Rice the scooped potato flesh for a smoother texture.
- 14Add warm heavy cream, butter, green onion, sour cream, bacon, cheese, salt, and pepper to the potato.
- 15Mix well with a spatula.
- 16Put the potato mixture back inside the potato skins.
- 17Once filled, top with more cheese.
- 18Bake at 400f for another 15 minutes.
- 19When they come out, top with sour cream, bacon, and green onions for garnish. Enjoy!
Ingredients
- 3 Russet potatoes
- 0.25 cup heavy Cream
- 3 tablespoons Sour cream
- 2 tablespoons Butter
- 0.5 bunch Green onions sliced
- 1.5 cups Cheddar cheese - grated
- 5 strips Bacon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons olive oil
Equipment
baking trayparchment paperforkgraterknifecutting boardspoonpotato ricerbowlspatula
Tips
- For a smoother texture, rice the scooped-out potato flesh.
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