February 18, 2014
- 6 medium-sized russet potatoes, scrubbed and dried
- 2 Tablespoons melted butter
- 1/2 Cup heavy whipping cream
- Salt, to taste
- Black pepper, to taste
- 4 Cups pan-fried bacon, chopped
Preheat oven to 400°F
Pierce the potatoes in several places with a fork.
Place potatoes on middle rack of oven and bake for 45 minutes, or until they are soft all the way through when pierced with a fork. Remove from oven and let cool for 10-15 minutes.
While potatoes are baking, fry chopped bacon in a non-stick pan or skillet. Cook until crispy and browned. Set aside.
Cut each potato lengthwise and carefully scoop out insides with a spoon.
In a large mixing bowl, blend potatoes, butter and cream with a whisk or hand mixer until light and airy. Mix together chopped bacon, cooking oil, and 1/2 cup of cheese with potato mixture, salt, and pepper.
Place filling into each skin halve, and return to the oven for 3-5 minutes.
Top with sour cream, cheddar cheese, or your favorite garnish.