Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Bake the Potatoes
Preheat the oven to 400°F. Scrub the potatoes, pierce them several times with a fork, and place them directly on the oven rack. Bake for 50–60 minutes, or until tender.
2. Prepare the Potato Shells
Let the potatoes cool for about 10 minutes. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving about 1/4 inch of potato attached to the skin to help it hold its shape.
3. Make the Filling
Place the scooped potato flesh in a large bowl. Add the butter, sour cream, milk, 1 cup of the cheddar cheese, garlic powder, salt, and pepper. Mash until smooth and creamy. Fold in the bacon and most of the green onions, reserving some for garnish.
4. Fill the Potato Skins
Spoon or pipe the potato mixture back into the potato shells, mounding it slightly. Sprinkle the remaining 1/2 cup cheddar cheese over the tops.
5. Bake Again
Return the filled potatoes to a baking sheet and bake for 15–20 minutes, or until heated through and the cheese is melted and bubbly.
6. Garnish and Serve
Top with the reserved green onions and serve hot.