Ingredients
8 slices bacon
6 large russet potatoes, well-scrubbed and dried
Olive oil
Kosher salt
4 ounces grated sharp Cheddar (1 cup)
4 green onions, sliced
1/2 cup sour cream
6 tablespoons unsalted butter
Freshly ground black pepper
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
You're reading one of recipes available free. Full library with Gastronome.
preheat the oven to 375 degrees f. lay the bacon on a baking sheet and bake until crisp, about 25 minutes. remove from the baking sheet to a paper-towel-lined plate. crumble once cooled. place the potatoes on a baking sheet. drizzle lightly with olive oil and sprinkle with salt. bake the potatoes until crisp on the outside and completely cooked through, about 1 hour. remove from the oven and let cool for 5 minutes. lower the oven temperature to 350 degrees f. use a paring knife to cut a canoe shape from the top of each potato. discard the top. use a small spoon to remove the flesh from the potatoes to a bowl, leaving a 1/4-inch shell. reserve a small sprinkling of the cheese and green onions. mash the potatoes with the crumbled bacon, sour cream, butter, cheese, green onions, and some salt and pepper. add the potato filling evenly back to the skins, dividing equally. sprinkle each potato with the reserved cheese and green onions. place each potato back on the baking sheet and bake until heated through and golden, about 25 minutes.