I’m usually not a huge potato fan but I could have eaten a lot of these (I’m sure the cream and cheese helped). It is still a nice change to the classic baked or mashed potato.
6 baking potatoes
2 tbsp. olive oil
1 tbsp. kosher salt
For the filling
1/3 cup half and half
6 tbsp. butter, softened
1/4 cup sour cream
1/2 tsp. kosher salt
1/4 tsp. pepper
For the garnish
1 cup shredded cheese
1 bunch green onions, chopped thin
1. Preheat oven to 400F. Line a baking sheet with foil.
2. Prep the potatoes: wash under cold water, pierce with a fork several time, brush with olive oil and sprinkle with kosher salt. Bake potatoes for 1 hour and let cool.
3. Cut potatoes in half and scoop out most of the inside of the potato and transfer to a large bowl. Leave a little bit so the skins don’t tear. Mash the removed potato, mix in butter, half and half, sour cream, salt and pepper.
4. Scoop potato mixture back into the skins, evenly divided (for fuller potatoes, discard two of the skins before filling). Top with cheese, bacon and green onions. Bake 10-15 minutes or until cheese is bubbly.
Unfortunately, I somehow didn’t have any bacon in the house when I made this recipe (I know… it’s awful). I also only used 2 potatoes (adjusting the recipe accordingly) because I was only feeding 2 people.
The salty, crunchy skins with the smooth, rich filling is so addictive. I actually ate both of my halves which is usually unheard of for me. I probably would have stuffed my face with more if I had made extras.
I served these potatoes as a side dish to a lovely steak dinner with some yellow beans.