It’s always a hit and requested with some frequency.
This recipe is for one whole potato. Two servings. Multiply ingredients accordingly if making more than one potato.
Ingredients
1 medium russet potato, washed and scrubbed
1 piece cooked bacon, chopped
1 chopped scallion
1 T butter, softened
1/2 cup (32 grams) grated cheddar cheese (plus 1/4 cup to melt on top)
1/4 cup sour cream (60 grams)
1/2 teaspoon Season All
1 Tablespoon milk or half-n-half
Salt and pepper to taste
Instructions
1. Wash and scrub potato
2. Coat potato with olive oil,
3. place kosher salt in the bag (paper or plastic);
4. after coating the potato toss it gently in a bag to coat the potato with
5. Bake 375F for one hour or until tender using a toothpick to test
6. While the potato is baking prep the other ingredients
7. When the potato has cooled to a warm state slice the potato in half.
8. With a pairing knife cut around the perimeter of each 1/2 potato, leaving at least a 1/4 perimeter, including on the bottom
9. Use a spoon or ice cream scoop to scoop out the potato and place it in a bowl
10. Use a potato masher or hand mixer to break down the potato.
11. Add all remaining ingredients and mix until combined. Pro Tip: It might be necessary to add milk. The water in the milk will evaporate while cooking so use your judgment. More milk, and evaporation, will lighten the mixture while baking. A lighter mixture prevents the potato mixture from being too gummy when served.
12. Spoon mixture into potato skin.
13. Heat potato at 350f until it reaches an internal temperature of 160f-170f.
14. Add optional toppings… cheese, bacon bits, chives… Keep warm until ready to serve. Potatoes can be prepped one to two days ahead and kept refrigerated