Ingredients
- 8 medium Russet baking poatoes
- 2 tbsp. butter
- 1 cup sour cream
- 2 1/2 cups shredded sharp Cheddar Cheese
- 1/4 cup heavy cream
- 1/2 cup milk
- salt and pepper
- 4 strips bacon, cooked and diced
- 3 green onions finely chopped
- Pierce potatoes with a fork,wrap in foil, and bake at 400 for 1 hour or until soft.
- Cool 10 minutes.
- Slice off top 1/3 of each potato, lengthwise. Hollow skins with a spoon leaving about /4 of the potato inside.
- In a bowl, combine potato interior, butter, sour cream, 1/2 cheese, heavy cream, milk, and salt and pepper. Mash until smooth.
- Stir in bacon and onions. Fill each potato skin with mixture and top with remaining cheese.
- Bake at 350 for 15 min or until cheese has melted.
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