These are simple to make and have great flavor. Make several
batches and freeze them for later use.
Preparation Time: 15 minutes plus potato baking time
Serving Size: 2
- 1 large russet baking potato
- 2 slices bacon, chopped into 1/2 inch pieces
- 2 green onions, minced, including some green top
- 1/4 cup sour cream
- 1 cup shard cheddar cheese, shredded
- kosher salt and fresh cracked black pepper
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Heat the oven to 425°. Wash potato very well and dry. Place
the potato directly on the oven wrack and bake at least 45 minutes,
or until a paring knife enters easily along the side of the
potato where you will eventually cut it in half. While potato
is baking, fry bacon pieces in a sauté pan until crisp. Remove
and drain on a towel to cool. Mince green onions and set aside.
After potato is cooked, remove from the oven and allow to
cool enough to handle. Lower the oven temperature to 350°. Mince
the fried bacon into small pieces. Cut the potato in half length-wise.
Use a spoon to scoop the meat out into a medium-sized bowel,
leaving a slight layer of meat on the potato skin. Add the sour
cream to the bowl with the potato and use a fork to break up
and mix the potato with the sour cream. Use a wooden spoon
to mix in the bacon, green onions and salt and pepper to taste.
Fold in shredded cheese. Scoop the mixture evenly back into
the potato skins and round off slightly on the top. Bake for
10 to 15 minutes until warmed through and the top starts to
This recipe may be doubled. If making extra to freeze for
later, after filling the skins, wrap in plastic wrap, refrigerate
over night, then freeze. Allow to thaw when ready and then bake
at 350° for 25 to 30 minutes until warmed through and the top
starts to brown.