8 slices bacon
6 large russet potatoes, well-scrubbed and dried
olive oil
kosher salt
4 oz. grated sharp cheddar (1 cup)
4 green onions, sliced
½ cup sour cream
4 Tbsp. butter or more
ground black pepper
Preheat the oven to 375 degrees. Prepare the bacon in the oven or in a frying pan. In the oven: lay the bacon on a baking sheet and bake until crisp, about 25 minutes. Remove and lay on paper towels. 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.
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 and put into a bowl, leaving a ¼ inch shell.
Reserve a small amount of cheese and green onions for garnish.
Mash the potatoes with the crumbled bacon, sour cream, butter, cheese, green onions, and some salt and pepper. Add the potato filling evenly back into 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.
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