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bacon russet potatoes olive oil kosher salt Cheddar green onions sour cream unsalted butter freshly ground black pepper
Viewed: 143 - Published at: 8 years agoIngredients
- 8 slices bacon
- 6 large russet potatoes, well-scrubbed and dried
- Olive oil
- Kosher salt
- 4 ounces grated sharp Cheddar (1 cup)
- 4 green onions, sliced
- 1/2 cup sour cream
- 6 tablespoons unsalted butter
- Freshly ground black pepper
Method
- Preheat the oven to 375 degrees F.
- Lay the bacon on a baking sheet and bake until crisp, about 25 minutes.
- Remove from the baking sheet to a paper-towel-lined plate.
- Crumble once cooled.
- Place the potatoes on a baking sheet.
- Drizzle lightly with olive oil and sprinkle with salt.
- Bake the potatoes until crisp on the outside and completely cooked through, about 1 hour.
- Remove from the oven and let cool for 5 minutes.
- Lower the oven temperature to 350 degrees F.
- Use a paring knife to cut a canoe shape from the top of each potato.
- Discard the top.
- Use a small spoon to remove the flesh from the potatoes to a bowl, leaving a 1/4-inch shell.
- Reserve a small sprinkling of the cheese and green onions.
- Mash the potatoes with the crumbled bacon, sour cream, butter, cheese, green onions, and some salt and pepper.
- Add the potato filling evenly back to the skins, dividing equally.
- Sprinkle each potato with the reserved cheese and green onions.
- Place each potato back on the baking sheet and bake until heated through and golden, about 25 minutes.
