Ingredients

The following ingredients have 8 Servings
  • 4 large russet potatoes (washed)
  • 4 tbsp unsalted butter
  • 1/3 cup sour cream (light or regular)
  • 1/3 cup whole milk
  • 1/2 tsp kosher sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1 cup cheddar cheese (divided)
  • 6 slices bacon (cooked and crumbled, divided)
  • 2 tbsp chives (chopped)

Instruction

  • Preheat oven to 400 degrees.
  • Wrap potatoes in foil OR rub with a little bit of vegetable oil, prick with a fork and place on a lined baking sheet. Place in the oven and bake for 1 hour or until tender.
  • Remove from the oven and allow to cool for 10 minutes. Reduce oven to 350 degrees.
  • Using a knife, cut each potato in half lengthwise. Spoon out the inside of the potatoes into a large mixing bowl, taking care not to break the skin. Leave a thin lining of potato for support. Return the potato skins to the baking sheet.
  • In the large mixing bowl, add the butter, sour cream, milk, salt, garlic powder, pepper, paprika, onion powder, 2/3 cup cheddar cheese and 3 slices crumbled bacon. Mash and mix until combined, but still slightly chunky. Scoop filling into the shells, top each potato with remaining cheese.
  • Place in the oven and bake for 20-25 minutes or until the cheese is melty. Remove from the oven and sprinkle with reserved bacon and the chives. Enjoy immediately.