You've gotta try this winning recipe for your next BBQ or party!
Serves 4-6
- 8 medium Yukon gold or red potatoes
- Olive oil
- 8 slices The Store bacon
- 3/4 cup sour cream (or plain Greek yogurt)
- 1/2 cup milk
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese, divided
- 8 green onions, sliced, divided
Preheat oven to 375°F.
Rub potatoes with olive oil and sprinkle with salt. Bake potatoes for 50 minutes. Meanwhile, place bacon on a sheet pan lined with foil. Place bacon in oven with potatoes and bake until crisp. Transfer bacon to a paper towel lined plate, then slice and set aside.
When potatoes are done allow them to cool, then slice in half lengthwise. Scoop the flesh into a large bowl; place the skins in a baking dish.
Mash the potato flesh then add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 of the green onions. Mix until well blended and creamy. Spoon the mixture into the potato skins. (If you are preparing these ahead of time, cover and refrigerate up to 2 days.)
Bake in preheated oven, covered with foil, about 20 minutes. Remove the foil and sprinkle each potato with the remaining cheese. Top with bacon and return to oven until cheese is melted and bubbly.
Garnish with reserved green onions and serve.