Ingredients

The following ingredients have 8 Servings
  • 4 large baking potatoes (russet)
  • 6-8 slices bacon
  • 1/4 cup sour cream
  • 1/2 cup of cream cheese
  • 1/2 cup milk
  • 1/2 cup of butter
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon pepper
  • 1 cup or so of shredded Cheddar cheese
  • green onions

Instruction

  • Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet, bare with no tin foil, in a 400 degree oven until soft - anywhere from 40-50 minutes depending on the size!
  • Start your bacon cooking, chop it into little slices and cook in a pan.
  • Slice the potatoes in half when they are cool enough to handle.
  • Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
  • Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
  • Add milk until they are the perfect texture for your palate.
  • Mix in the seasoning salt and pepper.
  • Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
  • Add in green onion to taste, start with a 1/4 cup.
  • Stuff the potatoes with the filling and add the rest of the cheese on top.
  • Bake at 350 degrees for 15 minutes.
  • Serve these with sour cream sprinkled with a little seasoning salt.