- 4 medium size Russet potatoesscrubbed and dried very well
- 1tablespoon olive oil
- 1/2teaspoon salt
- 1/8teaspoon pepper
- 4tablespoons melted butter
- 1/3cup warm milk
- 1/2cup sour cream or Greek yogurt
- 1teaspoon dried chives(1 tablespoon fresh)
- 3/4teaspoon saltmore or less to taste
- 1/2teaspoon garlic powder
- 1/4tsp EACH paprika, dried dill weed, pepper
- Pinch – 1/8 teaspoon cayenne pepper
- 1/4cup chopped green onions
- 1 1/2cups freshly grated cheddar, Monterrey or Gruyere(I like half cheddar, half Gruyere), divided
- 4 oz. (5-6 strips) bacon cooked and chopped, divided
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Add potatoes to foil and prick each one a few times with a fork. Brush potatoes all over with olive oil. Sprinkle tops with half of salt and pepper, rub to evenly distribute, flip and repeat. Bake potatoes at 400 degrees F for 45-60 minutes OR until fork tender (larger potatoes may take 75 minutes), turning the potatoes once or twice during baking.
Let potatoes cool 5-10 minutes (do not turn off oven). When cool enough to handle, slice each potato in half lengthwise. Scoop out most of the inside of the potato, leaving 1/4” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear.
Transfer potato shells back to the baking sheet and bake at 400 degrees F for 10 minutes (so the skins will harden/crisp up).
Meanwhile, add scooped out potato filling to a large bowl along with butter, milk, sour cream and seasonings. Mash until smooth (I use a handheld electric mixer) then stir in green onions, half of the bacon and 3/4 cup cheese. Add additional milk if needed to reach creamy consistency.
Spoon mashed potatoes back into the potato skins, slightly mounding in the middle. Top with remaining 3/4 cup cheese and bake at 400 degrees for approximately 15 minutes or until cheese is melted.
Top potatoes with remaining bacon. Garnish with additional green onions and fresh parsley if desired. Serve with sour cream or Greek yogurt for added yum.