Ingredients:
4 large russet potatoes
Olive Oil
1/2 cup sour cream
1/2 cup milk
2 Tbsp butter, softened
1 Tbsp whipping cream
1 cup cheddar cheese
4 strips bacon
Directions:
Preheat oven to 400 and bake potatoes for 1 hour & 15 minutes (until they give when pressed) - Bake same as you normally would - poke with fork, coat in oil - Place directly on rack
While potatoes are cooking, fry the bacon and crumble it into bits.
Remove potatoes from oven when done cooking and let them cool.
Cut potatoes in half and scoop out the insides - I usually outline the "insides" with a knife to make the scooping out easier.
Mix in the sour cream, milk, butter, whipping cream with the potatoe insides and beat with electric beater.
Add a little over half the cheddar cheese & bacon and stir into mix.
Scoop the mixture into the "shells" of the potatoes. Top with cheddar cheese and bacon.
Bake in oven at 350 degrees for 15-20 minutes.
YUM! : )
4 large russet potatoes
Olive Oil
1/2 cup sour cream
1/2 cup milk
2 Tbsp butter, softened
1 Tbsp whipping cream
1 cup cheddar cheese
4 strips bacon
Directions:
Preheat oven to 400 and bake potatoes for 1 hour & 15 minutes (until they give when pressed) - Bake same as you normally would - poke with fork, coat in oil - Place directly on rack
While potatoes are cooking, fry the bacon and crumble it into bits.
Remove potatoes from oven when done cooking and let them cool.
Cut potatoes in half and scoop out the insides - I usually outline the "insides" with a knife to make the scooping out easier.
Mix in the sour cream, milk, butter, whipping cream with the potatoe insides and beat with electric beater.
Add a little over half the cheddar cheese & bacon and stir into mix.
Scoop the mixture into the "shells" of the potatoes. Top with cheddar cheese and bacon.
Bake in oven at 350 degrees for 15-20 minutes.
YUM! : )
posted by Stacy Tolliver
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