Ingredients
Equipment
Method
- Preheat oven to 400F.
- Line a baking sheet with tinfoil or a silicone baking mat
- Scrub each potato clean and then rub with cooking oil.6 medium-sized Potatoes, 3 Tablespoons Vegetable Oil
- Place the potatoes on the lined cookie sheet and bake for 1 hour.
- Chop the potatoes into 1" pieces and place in a large bowl.
- Mash the potatoes with a fork or a patry blender
- Add the butter, sour cream, milk, salt and pepper, half of the cheese and half of the chopped bacon to the mixing bowl.6 medium-sized Potatoes, ½ Cup Sour Cream, ½ Cup Butter, ½ Cup Milk, Salt and Pepper, ½ Cup Chopped, 2 Cups Cheddar Cheese
- mix until combined
- Reduce oven temperature to 350F.
- Scoop potato mixture into a pan sprayed 8" x 8" casserole dish.
- Top with remaining cheese, bacon and green onions.½ Cup Chopped, 2 Green Onions, 2 Cups Cheddar Cheese
- Bake for 10-12 minutes, until cheese is completely melted.
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Notes
Can I bake potatoes the night before?
Yes! Bake those potatoes the night before or even up to 5 days before you make this recipe. Save time when you have it. Just store the cooled potatoes in the fridge until using them.
Do I have to keep the skins on the potatoes?
Nope. That is up to you. I bake the potatoes and leave the skins on. But if you like the skins off, bake them and then scoop out the baked potato flesh. Or peel them before baking.
