Description
Crispy potato skins filled with creamy, cheesy mashed potatoes, topped with bacon and scallions—perfect for any occasion
Ingredients
Scale
- 4 russet potatoes
- Olive oil (for coating)
- Salt (for sprinkling)
- 1/3 cup sour cream
- 2 tablespoons butter
- 1/2 cup Monterey Jack cheese (shredded)
- 1 cup cheddar cheese (shredded, divided)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4–1/3 cup milk
- 2 slices crispy bacon (chopped)
- 1 scallion (thinly sliced)
Instructions
- Preheat oven to 350°F (175°C). Prick washed potatoes with a fork, coat with olive oil, sprinkle with salt, and bake for 45–60 minutes.
- Allow the potatoes to cool slightly. Cut them in half lengthwise and scoop out the flesh, leaving a 1/3-inch border in the skins.
- In a large bowl, mix the scooped potato flesh with sour cream, butter, 3/4 cup cheddar, Monterey Jack, garlic powder, onion powder, salt, and pepper. Blend until smooth, adding milk gradually for a creamy consistency.
- Fill the potato shells with the mixture, topping with the remaining cheddar.
- Bake at 375°F (190°C) for 15–20 minutes.
- Garnish with bacon and scallions. Serve warm.
Notes
- Use freshly shredded cheese for better melting and flavor.
- Make ahead: Prepare up to the final bake step, then refrigerate. Bake when ready to serve.
- Add variations like herbs, jalapeños, or vegetarian toppings for a twist.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American