Ingredients

The following ingredients have 8 Servings
  • 4 large russet potatoes ((about 3 pounds))
  • 1 tablespoon vegetable oil
  • 12 ounces bacon (, diced)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 8 scallions (, diced)
  • 1/2 cup whole milk
  • 1/4 cup butter (, softened)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder

Instruction

  • Preheat the oven to 400 degrees F.
  • Place the potatoes on a baking sheet; prick them in several places with a fork. Rub them with the vegetable oil and bake for 1 hour, or until tender. Allow to cool for 10 minutes.
  • Reduce oven temperature to 350 degrees F.
  • In the meantime, cook bacon in a large skillet over medium-high until crispy, about 6-8 minutes. Transfer to paper towels to drain.
  • Slice potatoes in half lengthwise and scoop flesh into a large bowl, leaving a small rim of the potato intact so you don’t tear the shell. Lay the hollowed out potato shells back onto the baking sheet.
  • Add the bacon (reserving some), sour cream, half of the cheese, the onions (reserving some), milk, butter, salt, pepper, and garlic powder into the bowl. Using a handheld mixer, blend until combined and creamy.
  • Divide mixture among the potato skins, then sprinkle with reserved bacon, cheese, and onion. Place back into the oven for 15 minutes until warmed through and cheese had melted.
  • Dig in and enjoy!