Ingredients Jump to Instructions ↓

  1. 2 large Russet potatoes, cleaned and pricked with a fork several times each Drizzle olive oil or vegetable oil

  2. 2 slices center cut bacon, chopped into 1/2-inch pieces

  3. 2 scallions, chopped

  4. 1/4 cup sour cream

  5. 1 cup shredded cheddar cheese Salt and coarse black pepper

Instructions Jump to Ingredients ↑

  1. Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp . Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain . Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.


Send feedback