Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- ½ cup milk
- ½ cup shredded cheddar cheese
- ⅓ cup cooked bacon, crumbled
- ¼ cup chives, finely chopped
- Salt and pepper to taste
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 400°F (200°C). Scrub and poke holes in the potatoes before baking them directly on the oven rack for 45-60 minutes until tender.
- Once cooled slightly, cut each potato in half lengthwise and scoop out the insides into a mixing bowl.
- Add sour cream, milk, butter, cheddar cheese, crumbled bacon, chives, salt, and pepper. Mash until creamy.
- Spoon the filling back into the potato skins and mound slightly at the top.
- Place filled potatoes on a baking sheet and bake for another 15-20 minutes until golden brown.
- Garnish with extra chives or cheese if desired and serve hot.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato (180g)
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg