These are without a doubt the favorite potato around our house. My kids would like me to make them everyday I’m sure, but they are a bit of a job to put together. After making them a few times, it has gotten a lot easier though. I like to mix up the cheeses and try different veggies on top for a fresh new taste. We never have any leftovers of these until I make extra ones on purpose, which I usually do, because they are even awesome the second day. Check out what they are saying about this recipe over at All Recipes:
“These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.”
I love taking these to work with me. A few minutes in the microwave and I have a delicious meal in front of me.
Ingredients
4 large baking potatoes
8 slices Hormel bacon
1 cup Daisy sour cream
1/2 cup milk
4 tablespoons Land O’Lakes butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.
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Quick Tip: Try with pepper jack cheese!
Thanks again to All Recipes for this amazingly delicious recipe.
