1. Preheat oven to 400°F.
2. Wrap potatoes in foil and bake 30 minutes. Remove from oven. Poke holes in potatoes and return for 30 minutes. Cool 10 minutes. Reduce oven to 350°F.
3. Fry and crumble bacon. Chop scallions.
4. Slice top 1/3 of each potato lengthwise. Hollow out potato skins leaving about ¼”.
5. Combine potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions. Fill potato skins. Top with remaining cheese. Sprinkle each with chili powder. Bake 15 minutes.
6. Dollop with additional sour cream, if desired, and serve.
- 78 mg Cholesterol
- 374 mg Sodium
- 42 g Total Carbohydrate
- 3 g Dietary Fiber
- 23 g Total Fat
- 15 g Protein
Shop Ingredients
Nutritional Information
- 78 mg Cholesterol
- 374 mg Sodium
- 42 g Total Carbohydrate
- 3 g Dietary Fiber
- 23 g Total Fat
- 15 g Protein
Directions
1. Preheat oven to 400°F.
2. Wrap potatoes in foil and bake 30 minutes. Remove from oven. Poke holes in potatoes and return for 30 minutes. Cool 10 minutes. Reduce oven to 350°F.
3. Fry and crumble bacon. Chop scallions.
4. Slice top 1/3 of each potato lengthwise. Hollow out potato skins leaving about ¼”.
5. Combine potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions. Fill potato skins. Top with remaining cheese. Sprinkle each with chili powder. Bake 15 minutes.
6. Dollop with additional sour cream, if desired, and serve.