You may also like
Categories:Viewed: 46 - Published at: 3 years ago
Ingredients
- 4 Large Russet Potatoes
- 1 Tablespoon Sour Cream
- 1 Tablespoon Shredded Cheddar Cheese
- 2 Tablespoons Chopped Scallions
- 3 strips Crispy Cooked Bacon, Crumbled
- Salt And Pepper, to taste
- Butter Or Neutral Oil For Frying
Method
- 1. Preheat oven to 350 F. Brush skins of potatoes with oil and put them on a baking tray. Bake them in the oven until done (about one hour).
- 2. Allow potatoes to cool to room temperature and then slice them in half lengthwise. Scoop out insides, leaving large chunks. Put the potato insides into a bowl and discard the skins
- 3. Lightly toss in sour cream, cheese, scallions and bacon. The mixture should be stiff and hold its shape and you should have large chunks of potatoes throughout.
- 4. Press potato mixture into ring molds to hold shape. Put them on a tray and refrigerate them until ready to cook.
- 5. Pan fry potatoes in a skillet over medium heat with a little bit of butter or a neutral oil. Fry until crispy on both sides and heated through.
