Ingredients
The following ingredients have 4 Servings
- 8 russet potatoes, baked
- 1 lb bacon, cooked and crumbled
- 2 cups shredded cheddar cheese, or a Mexican blend
- 1 cup sour cream
- 1/4 cup chopped chives
Instruction
- Cut potatoes in half and scoop out the pulp until a thin layer of potato remains. Brush shells on both sides with oil; place skin-side-up on a baking sheet. Bake at 475 degrees for 12-15 minutes, or until shells are browned and very crispy.
- Flip shells over and fill with cheese. Top with crumbled bacon. Bake another 2-3 minutes until cheese is melted and bacon has re-crisped. Place on serving platter and either top with sour cream and chives or serve it on the side.
