Loaded with all the fixings, these potatoes are a meal in themselves.
- 4 russet potatoes (medium)
- 2 scallions
- 1 tablespoon butter
- 2 tablespoons sour cream
- 4 strips bacon (cooked and crumbled)
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- sour cream (for serving)
- Preheat the oven to 400°F.
- Line a baking sheet with aluminum foil.
- Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil. Place the potatoes directly on the middle oven rack.
- Bake the potatoes for 60-75 minutes, until fork-tender. Remove the potatoes from the oven and allow them to rest until they're cool enough to handle.
- Remove the potatoes from the aluminum foil. With a sharp knife, make a lengthwise slit in the top of each potato, slicing only halfway down. Carefully pinch the potatoes to open slightly. Scoop out about half of the potato flesh from each potato and place in a large mixing bowl.
- Finely mince the scallions. Add half of the scallions to the mixing bowl.
- Add the butter, sour cream, half of the bacon, half of the shredded cheese, and salt and black pepper to the bowl. Smash the mixture with a large fork into a chunky mash.
- Place the hollowed potatoes onto a baking sheet. Spoon an equal amount of the potato mash inside of each potato. Sprinkle the potatoes with the remaining shredded cheese.
- Bake the potatoes for 8-10 minutes on the middle rack of oven, until the cheese is melted and the potatoes are heated through.
- Check to see that potatoes are done. Remove from oven or add time as needed.
- Remove the baking sheet from the oven.
- Sprinkle the remaining minced scallions and crumbled bacon over the tops of the potatoes.
- Top each potato with a generous spoonful of sour cream, if desired. Serve immediately.