Ingredients
The following ingredients have 4 Servings
- 4 medium size baking potatoes
- 1 tsp salt
- ½ tsp ground pepper
- ½ cup sour cream ((113g))
- ½ tsp ground mustard
- 2 green onions ((thinly sliced))
- ½ cup shredded cheese ((2 oz/56g))
- 4 strips bacon ((cut into small strips cross wise))
Instruction
- Scrub baking potatoes. Pat dry with paper towels. Place on a baking tray and roast in a 375˚F (190˚C) oven for 1 hour 15 minutes.
- Remove potatoes from oven. When cool enough to handle, cut off about ½ inch lengthwise from the top of each potato. Carefully scoop out the flesh into a mixing bowl, leaving ½ inch of the perimeter intact.
- Add salt, pepper, sour cream, and mustard to the bowl. Mash potatoes until all ingredients are well combined.
- Add green onions, reserving a tablespoon for use later. Gently mix to incorporate.
- Refill the potato shells with the potato mixture, mounding it slightly. Place each potato on individual oven proof serving dish if desired. Bake for 20 minutes.
- In the mean time, pan fry bacon on the stove until crisp. Remove and drain on paper towel.
- Remove baked potatoes from oven, sprinkle with shredded cheese. Baked for another 5 minutes to melt the cheese.
- Remove twice baked potatoes from oven. Sprinkle with bacon bits and remaining green onions.
- Serve immediately.