Ingredients:

  • 4 large russet potatoes (approx. 8 oz/225g each)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 4 slices bacon, cooked until crispy and crumbled (approx. 50g)
  • 1/2 cup sour cream (120ml)
  • 1/4 cup milk (60ml)
  • 4 tablespoons unsalted butter, melted (56g)
  • 1 cup shredded cheddar cheese, divided (115g)
  • 1/4 cup chopped green onions (scallions), divided (15g)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, and rub with olive oil, salt, and pepper.
  2. Bake potatoes directly on the baking sheet for 50-60 minutes, or until fork-tender.
  3. Let potatoes cool slightly. Carefully slice each potato in half lengthwise. Scoop out the potato flesh, leaving a 1/4-inch border of potato inside the skin. Place the empty potato skins back on the baking sheet.
  4. In a mixing bowl, combine scooped-out potato flesh, sour cream, milk, melted butter, 1/2 cup cheddar cheese, and half the green onions. Season with salt and pepper. Mash or beat with an electric mixer until smooth and creamy.
  5. Evenly distribute the potato mixture back into the potato skins.
  6. Top each potato with the remaining cheddar cheese. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  7. Garnish with the remaining bacon and green onions. Serve hot.