- 4 Russet potatoes
- 1/2 cup milk
- 8 oz. sour cream
- 1/4 cup butter softened
- 1/2 cup cheddar cheese shredded
- 1 tsp. seasoned salt
- 8 slices bacon cooked and chopped
- 1/2 cup cheese shredded, for topping
- Sour cream and chopped chives for topping
Preheat oven to 350 degrees F. Using a fork, poke holes in potatoes. Place on a baking sheet and bake in the preheated oven for 1 hour. Cut potatoes in half lengthwise and scoop out potato flesh with a spoon, leaving 1/2-inch rim to create a boat.
Add the potato flesh to a mixing bowl and add milk, sour cream, butter, 1/2 cup cheese and seasoned salt. Using a stand or hand-held mixer, beat on medium speed until creamy. Stir in bacon. Divide the mixture between the potato boats and place on baking sheet.
Top potatoes with shredded cheese and bake for an additional 15 minutes. Top with sour cream and chives and serve hot!
Calories: 348kcal | Carbohydrates: 21g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 557mg | Potassium: 562mg | Fiber: 1g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 6mg | Calcium: 166mg | Iron: 1mg