Ingredients
Scale
- 4 russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/4 cup milk
- 4 ounces bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese, divided
- 2–4 scallions, thinly sliced and divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Wash and dry potatoes, then prick each with a fork several times
- Rub potatoes with olive oil and place on a parchment-lined baking sheet
- Bake for 50-60 minutes until potatoes are very soft when squeezed and skins are crisp
- Let cool just until you can hold them
- Using a sharp knife, cut each potato in half lengthwise
- Scoop out the flesh into a large bowl, leaving about 1/4 inch of potato flesh and skin intact for structure
- Add butter, sour cream, milk, salt, and pepper to the scooped potato flesh
- Use a potato masher or hand mixer to blend until light and fluffy
- Fold in cooked bacon, half of the scallions, and 1/2 cup of the cheddar cheese
- Fill the potato shells evenly with the mixture
- Sprinkle remaining cheddar cheese over the top
- Bake at 400 degrees Fahrenheit for 20 minutes until heated through and cheese is melted
- Top with remaining scallions before serving
Notes
Do not over-mix the mashed potato filling or it will become gluey instead of light and fluffy. The filling should be slightly softer than traditional mashed potatoes since it will thicken as it bakes. For crispier potato skins, pre-bake the shells alone for 10 minutes before filling.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 485
- Sugar: 2
- Sodium: 742
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 16
- Cholesterol: 68