Ingredients
Scale
The key to this dish lies in selecting the right ingredients. Opt for fresh, quality produce, and you’ll taste the difference in every bite. Here’s what you’ll need:
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 4 slices of bacon, cooked and crumbled
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- 2 green onions, chopped
- Salt and pepper, to taste
Consider adding a bit of paprika for a smoky kick or substituting Greek yogurt for sour cream to lighten things up. The choice is yours!
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pat them dry, and prick each one a few times with a fork.
- Place the potatoes directly on the oven rack and bake for about 50-60 minutes, until they’re tender when pierced with a fork.
- Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin shell.
- In a bowl, mash the potato flesh with butter, sour cream, milk, salt, and pepper until smooth.
- Fold in the crumbled bacon, cheese, and half of the green onions into the mashed potato mixture.
- Spoon the mixture back into the potato shells, mounding slightly, and place them on a baking sheet.
- Reduce the oven temperature to 375°F (190°C) and bake the filled potatoes for another 15-20 minutes, until the tops are golden and bubbly.
- Garnish with the remaining green onions before serving. Enjoy the comfort of a hearty breakfast!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
