My dad loves making these potatoes and since family was coming over for the Superbowl he decided it would be the perfect side dish. These are awesome .. but be warned ... not very healthy. The salty potato skin is awesome. So scrub those potatoes clean and chow down on every last bit because these are sure to be a hit :)
- 4 large russet potatoes, cleaned
- 3 tablespoons butter
- 1/3 cup sour cream
- 6 pieces of bacon, cooked and chopped
- 1/2 cup shredded sharp cheddar
- Kosher salt and freshly ground black pepper
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with the butter and sour cream. Season with salt and pepper to taste. Add bacon and cheese and combine. Season the skins with salt. Refill with potato mixture. Sprinkle extra cheese on top.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.