3 lbs. small russet potatoes (10-12 potatoes about 4” long)

8 slices thick cut bacon

1 tsp. salt

1 tsp. black pepper

3 cups shredded cheddar cheese (or pepperjack for a kick)

1 cup sour cream

½ cup chopped scallions


Preheat oven to 400 degrees.


Wash and scrub the potatoes and then prick with a fork all over.  Bake on a parchment lined cookie sheet for 50 minutes to 1 hour until tender when pierced with a fork.  Let cool until cool enough to handle.  Cut the potatoes in half and scoop out the center leaving about ¼” of the potato intact with the skin so they hold their shape.


Place bacon on a foil lined cookie sheet and bake for about 15-20 minutes until crisp.  Remove to a dish lined with paper towels to drain.  Do NOT discard the bacon fat.  Chop the bacon into small pieces when cool enough to handle


Using a pastry brush, coat the inside of each potato skin with the bacon fat from the pan and place them on that same foil and season with salt and pepper.  Bake again for 20-30 minutes until crispy.


Remove and fill each shell with a mound of cheese and sprinkle with bacon.  Place back in the oven for 10 more minutes until cheese is gooey and melted.  Place a dollop of sour cream on each and sprinkle with scallions.  Serve immediately.  




8 Ingredients or less