Ingredients
1 cup shredded sharp cheddar cheese
4 large russet potatoes
1 cup cooked and crumbled bacon
1/2 cup sour cream
1/4 cup unsalted butter, melted
1/4 cup whole milk
2 green onions, finely chopped (plus extra for garnish)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Optional toppings: additional shredded cheese, extra bacon, chives, or hot sauce
Instructions
Preheat and Prep: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then pierce them several times with a fork to allow steam to escape.
Bake the Potatoes: Place the potatoes directly on the oven rack and bake for about 1 hour, or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly.
Prepare the Filling: Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the insides, leaving a thin layer of potato to keep the skins intact. Place the scooped potato flesh into a mixing bowl.
Mix the Stuffing: Add the melted butter, milk, sour cream, garlic powder, onion powder, salt, and pepper to the potato flesh. Mash until smooth and creamy. Stir in the cooked bacon, shredded cheddar cheese, and chopped green onions.
Stuff and Bake: Spoon the potato mixture back into the potato skins, mounding it slightly. Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are golden and the cheese is melted.
Garnish and Serve: Remove the stuffed potatoes from the oven and garnish with extra green onions, more shredded cheese, bacon, or your favorite toppings.
Enjoy.