Ingredients
- 8 Russet potatoes
- 8 slices bacon, cooked & crumbled
- 1 c. butter, softened
- 1 c. sour cream
- 1/2 c. milk
- 1/2 tsp. seasoned salt (I add way more)
- 1/2 tsp. black pepper
- 2 c. grated Cheddar
- 2 green onions, chopped, opt. (I don't add)
Preparation
Step 1
Wash and pat dry the potatoes. Cover tightly with foil at bake at 375 degrees for 1 - 1 1/2 hours or until cooked through. In a large bowl, combine the butter, sour cream, milk, crumbled bacon, seasoned salt and pepper. While the potatoes are still hot, cut in half lengthwise. With a large spoon, scrape out the insides into the bowl with the other ingredients. Repeat until all the potatoes have been scraped. Place the potato shells onto a large baking sheet. Use a potato masher to mix the ingredients together. Add one cup of the grated cheese and stir. Chop the green onions and add them to the bowl. Stir, taste, and adjust the seasonings as necessary. Fill each potato shell with the potato mixture. Top potatoes with remaining one cup of cheese. Bake for 10-15 minutes or until the cheese is melted and the potatoes are