Ingredients

The following ingredients have 8 Servings
  • 4 medium size Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 4 tablespoons Cabot Salted Butter, melted
  • ⅓ cup warm milk
  • ½ cup Cabot Sour Cream
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon pepper
  • Pinch cayenne pepper, optional
  • 4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
  • 5 strips bacon cooked and chopped, divided
  • Chives and Cabot Sour Cream for garnish
  • 2 medium size Russet potatoes, scrubbed
  • 1½ teaspoons olive oil
  • ¼ teaspoon salt
  • 2 tablespoons Cabot Salted Butter, melted
  • 3 tablespoons warm milk
  • ¼ cup Cabot Sour Cream
  • ⅓ teaspoon salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon paprika
  • ⅛ teaspoon pepper
  • Pinch cayenne pepper, optional
  • 2 ounces Cabot Seriously Sharp Cheddar, grated (about ½ cup)
  • 3 strips bacon cooked and chopped, divided
  • Chives and Cabot Sour Cream for garnish

Instruction

  • PREHEAT the oven to 400°F.
  • PIERCE each potato 5-6 times with a fork. Drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes until the potato can be pierced easily with a fork.  Let potatoes cool enough to handle then slice potatoes in half lengthwise and scoop out the insides, leaving about a ¼-inch shell.
  • RETURN potato shells to the oven and bake for 10 minutes.
  • MASH potato with butter, milk, sour cream, and spices, adding additional milk if needed to reach a creamy consistency. Fold in half of the bacon and cheese. Spoon mashed potatoes back into the potato skins.