Robert Ogle
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
  1. Pierce potatoes with a fork,wrap in foil, and bake at 400 for 1 hour or until soft.
  2. Cool 10 minutes.
  3. Slice off top 1/3 of each potato, lengthwise. Hollow skins with a spoon leaving about /4 of the potato inside.
  4. In a bowl, combine potato interior, butter, sour cream, 1/2 cheese, heavy cream, milk, and salt and pepper. Mash until smooth.
  5. Stir in bacon and onions. Fill each potato skin with mixture and top with remaining cheese.
  6. Bake at 350 for 15 min or until cheese has melted.
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