Ingredients:
8 medium baking potatoes (about 8 oz. each)
1/2 c. butter, cubed
2/3 c. sour cream
2/3 c. 2% milk
1 tsp. salt
3/4 tsp. pepper
10 bacon strips, cooked and crumbed, divided
2 c. (8 oz.) shredded cheddar cheese, divided
4 green onions, chopped, divided
Directions:
Preheat oven to 425 degrees. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. Remove from oven; reduce oven setting to 350 degrees.
When potatoes are cool enough to handles, cut potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
Reserve 1/4 c. crumbled bacon for topping. Gently fold remaining bacon, 1 c. cheese and half of the green onions into potato mixture (do not overmix).
Transfer to a greased 11x7 baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15-20 minutes or until heated through and cheese is melted.
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