| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 3 large baking potatoes
- 1 tablespoon olive oil
- 1 1/2 tablespoons milk
- 1 1/2 tablespoons butter
- 1 cup sour cream
- 5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups)
- 1/2 tablespoon garlic salt
- Salt and pepper
- 3 slices bacon, cooked and crumbled
- 1/4 cup finely chopped green onion
Instructions
- Preheat the oven to 400 degrees F.
- Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.
- When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 443 |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 67 mg |
| Sodium | 652 mg |
| Serving Size | 1 of 6 servings |
| Calories | 443 |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 67 mg |
| Sodium | 652 mg |
Reviews
Can I make day ahead and reheat?
So delicious! I’ve made this many times. When I use the mixer, I leave out the cheese, then afterwards I hand stir in two thirds of the cheese, bacon and green onion. Use the rest of the cheese, bacon and green onion as garnish on top. Next I’m going to try freezing them (prior to the 2nd bake) as an easy side dish.
Trisha and I do these every year
I make this often. It is so wonderfully comforting and I even give some away to older relatives for heating up with their meals. They last a good week in the frig. and we only heat up what we eat that night. Love this recipe. It’s so rich that you don’t need garnishing although crumbled bacon goes oh so well on top.
My family loved them and so did I! The kids wanted seconds!!
Yum
great recipe
departed grandmas TB Potatoes and have never found one I like until this one. No changes made and the whole family LOVED
Really delicious!
I have found that baking the potatoes for 1 hour at 400 is not enough. I like to use the broiler afterwards 7 min each side and they come out with crunchy skins 😀