Ingredients

The following ingredients have 4 Servings
  • 5 lb russet potatoes
  • 4 tablespoons butter, softened
  • 1 cup sour cream
  • 3/4 cup half-and-half
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cups shredded Cheddar cheese (12 oz)
  • 10 slices bacon, crisply cooked and crumbled
  • 4 green onions, thinly sliced

Instruction

  • Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
  • Place potatoes on cookie sheet; prick all over with fork. Bake 1 hour to 1 hour and 15 minutes or until tender. Remove potatoes; reduce oven temperature to 350°F. Let potatoes cool until able to handle, about 15 minutes.
  • Cut potatoes in half, and scoop out insides into large bowl. Add softened butter; mash with potato masher until most of the lumps are gone. Stir in sour cream, half-and-half, salt and pepper. Reserve 1 cup of the cheese, 3 tablespoons of the crumbled bacon and 1/4 cup of the sliced green onions for topping. Stir remaining cheese, bacon and green onions into potatoes.
  • Spoon mixture into baking dish. Sprinkle reserved 1 cup cheese on top. Bake 30 to 35 minutes or until top is slightly puffed and starting to brown around edges.
  • Garnish with reserved crumbled bacon and green onions, and serve.