Instructions
Step 1: Preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, and bake on a baking sheet for 50-60 minutes until tender. Let cool slightly.
Step 2: Cut each potato in half lengthwise. Scoop out the flesh into a bowl, leaving a thin layer to keep the skins sturdy.
Step 3: Mash the potato flesh with butter, sour cream, milk, half of the cheddar cheese, and season with salt and pepper. Stir in crumbled bacon and chopped green onions.
Step 4: Spoon the filling back into the potato skins. Top with the remaining cheddar cheese.
Step 5: Return to the oven and bake for 15-20 minutes until the tops are golden and cheese is melted.
Step 6: Garnish with extra sour cream and sliced jalapeños if desired. Serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual potatoes on medium power.
Continue on the next page