Ingredients
Scale
- 4 large baking potatoes baked and cooled (or the equivalent of this–I usually use 6–8 smaller potatoes)
- 1/4 sour cream
- 1/4 cup butter, softened
- 1/4 tsp salt
- dash of pepper
- 1/4 –1/2 cup milk
- 1 cup shredded cheddar cheese, plus additional for sprinkling on top
- 1 TB chopped green onion or chives
- 1 TB cooked and crumbled bacon
Instructions
- Slice potatoes in half lengthwise and scoop out inside, leaving a thin shell. Mash potato in a medium bowl with sour cream, butter , salt and pepper until no lumps remain (I use a hand mixer) Add milk in small amounts, beating after each addition. The amount of milk needed to make the potatoes smooth and fluffy depends on the kind of potatoes used. Stir in cheese. Fill the potato shells with the mashed potato mixture. Sprinkle with additional cheese, green onions and crumbled bacon. Place on an ungreased cookie sheet. Bake in a preheated 400 oven for 20 minutes or until hot.
- *The potatoes can be refrigerated before baking, just increase bake time to 30 minutes. You can also wrap airtight and freeze; bake uncovered about 40 minutes