4 large baking potatoes 8 slices bacon 1 cup sour cream 1/2 cup milk 4 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup Cheddar cheese, shredded, divided use 8 green onions, sliced, divided use
Preheat oven to 350 degrees F. Bake potatoes for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, being careful not to tear skins; set potato skins aside. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy.
Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.
One slight variation to this, especially since you're going to have the bacon grease available, is after removing the bulk from the skins brush the inside and exterior of the skins with the grease and baking approx. 20 minutes at 350 to help firm/crispen them. Another thing I've tried is to use Garlic Ranch dressing instead of sour cream.
Dec 24, 2007
Served this last year, it was awesome. Everybody actually thought I knew what I was doing. Going to do it again this year.
You can't be wrong with this recipe.