These creamy twice-baked spuds are the perfect side dish or lunch! Fluffy potatoes with bacon, cheddar cheese, and chives are baked until golden.
Ingredients :
6 small russet potatoes or baking potatoes
⅓ cup sour cream
½ teaspoon garlic powder
¼ cup salted butter
½ cup warm milk or buttermilk, if needed
1 tablespoon chopped fresh chives or green onions, additional for serving
6 slices bacon cooked and crumbled, or 3 tablespoons bacon bits, additional for serving (optional)
1 ½ cups shredded sharp cheddar cheese divided
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
Directions :
Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they're cool enough to handle.
Slice each potato in half lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.
In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher (or hand mixer) until smooth, adding warm milk as needed, to create a creamy fluffy texture. You may not need any or all of the milk.
Fold in chives, bacon, and ¾ cup cheddar cheese.
Spoon the potato mixture into each skin and sprinkle the remaining cheese on top.
Bake for 15-20 minutes or until heated through and cheese is melted.
