4 Large Russet Potatoes
4 Slices Cooked Bacon, chopped
1/2 C. Sour Cream
1/3 C. Butter
1/2 tsp. Garlic Powder
3 Tbsp. Finely Chopped Chives, divided
2/3 C. Shredded Cheddar Cheese, divided
1/3 C. Milk
Preheat oven to 350°F. Pierce skin of potatoes to prevent cracking while they bake.
Bake potatoes for 60 minutes or until fork tender. Remove from oven and allow to cool slightly.
Meanwhile, cook bacon. Allow to cool and finely chop.
Once potatoes are cooled enough to handle, slice in half lengthwise keeping skin in tact. Scoop white of potatoes into a mixing bowl, leaving 1/4” on the skin.
Add sour cream, garlic powder, butter, and ½ of cheddar cheese, chives, and bacon to mixing bowl. Combine, adding milk until mashed potato consistency is reached
Scoop (or pipe) mixture back into potato skins. Top with remaining cheese and bacon, then return to oven for 10-15 minutes or until cheese is melted and tops are golden brown.
Garnish with remaining chives before serving.
The only thing better than baked potatoes, is Twice Baked Potatoes! They’re easy to make and are loaded with tons of great flavor. We have lots of great potato recipes that you’re sure to love – like these
Mashed Potatoes with Bacon & Cheddar or these Cheesy Garlic Smashed Potatoes. Try them both asap!
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