|Large baking potatoes||4|
|Sour cream||1 cup|
|Milk||1/4 to 1/2 cup|
|Shredded cheddar cheese||1 cup|
|Green onions (optional)||8, sliced|
- Preheat the oven to 400 degrees
- Place the potatoes on a cookie sheet and in the oven for an hour
You can either fry or bake the bacon, depending on your preference. Below are instructions for baking the bacon:
- Meanwhile, get out another cookie sheet and cover it with tinfoil
- Place the uncooked strips of bacon on a [steel baking rack][amazon-baking-rack]- If you don't have a baking rack...you should get one, it's wonderful
- Put the rack on your tinfoil covered cookie sheet, and cook for 28 minutes, or until desired crispiness. But I'm telling you, 28 minutes is the sweet spot
- Once cooked to perfection, break up the bacon into small pieces
- When the potatoes are done, allow them to cool for 10 minutes
- You can tell that they're done by sticking a fork into the center of them. If the fork goes in easily, then it's done. If not, leave them in for a few more minutes.
- Slice the potatoes in half lengthwise
- Scoop the flesh..no that word is too creepy. Let's use guts. Scoop the potato guts into a large bowl, leaving about a quarter inch of guts so that the skin maintains its shape. Don't throw away the skins!
- To the potato guts, add the sour cream, butter, salt, pepper, half the onions, and half the cheese
- Add 1/4 cup of the milk
- Mix with a hand mixer, slowly adding the other 1/4 cup of milk if needed. Mix it until the guts are creamy and well combined with the other ingredients
- Spoon the gut-mixture back into the potato skins
- Top each potato with the remaining cheese, onions, and OF COURSE the bacon!
- Turn the oven down to 350 degrees and put the potatoes back in for 15 more minutes