Ingredients
Ingredients
- 4 Large Russet Potato
- 2 Tbsp Olive Oil
- 1 Tsp Kosher Salt
- 1/2 Tsp Black Pepper
- 4 Tbsp Butter
- 1/2 Cup Sour Cream
- 1 Cup Cheddar Cheese - Shredded
- 6 Slices cooked and crumbled bacon
- 2 Green Onions - Sliced
- 2 Tbsp Chive - Chopped
Directions
Directions
- Heat the oven to 425°F (220°C).
- Scrub the potatoes, pat them dry, rub with olive oil, and season with salt and pepper.
- Bake directly on the oven rack for 50–60 minutes, until the skins are crisp and the potatoes are fork-tender.
- Let cool for a few minutes, then cut each potato open and scoop the fluffy centers into a large bowl, leaving a little potato attached to the skin.
- Add the butter, sour cream, and half of the cheddar cheese to the potato. Mash gently until creamy but still slightly chunky.
- Divide the mashed potato mixture among four potato skins or serving bowls if no skin preferred.
- Top each potato with the remaining cheddar, crispy bacon, an extra dollop of sour cream, green onions, and fresh chives.
- Serve immediately while hot.
Nutrition
Per serving · 4 servingsCalories
670
Fat
38 g
Saturated fat
18 g
Carbohydrates
66 g
Sugar
2 g
Fiber
7 g
Protein
18 g
Sodium
900 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Large Russet Potato
- 2 Tbsp Olive Oil
- 1 Tsp Kosher Salt
- 1/2 Tsp Black Pepper
- 4 Tbsp Butter
- 1/2 Cup Sour Cream
- 1 Cup Cheddar Cheese - Shredded
- 6 Slices cooked and crumbled bacon
- 2 Green Onions - Sliced
- 2 Tbsp Chive - Chopped
Recipe Related Shopping
Serving / Pasta Bowls Set of 6
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