Ingredients

• 4 russet potatoes, whole
• 2 tablespoon butter
• 0.5 cup sour cream
• 0.25 cup whole milk
• 1 cup sharp cheddar cheese, shredded
• 4 bacon, cooked and crumbled
• 3 scallions, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon vegetable oil

Steps

1. Preheat oven to 400°F.
2. Scrub potatoes under cold running water and pat dry with paper towels.
3. Rub potatoes lightly with vegetable oil and place on a baking sheet.
4. Bake potatoes for 45 minutes, or until a fork easily pierces the skin.
5. While potatoes bake, cook bacon strips in a skillet over medium heat until crispy, about 8 minutes. Crumble and set aside.
6. Chop scallions and set aside.
7. When potatoes are done, remove from oven and cool for 5 minutes.
8. Cut each potato in half lengthwise.
9. Scoop out the interior of each potato half, leaving about ¼ inch of flesh attached to the skin. Transfer scooped potato to a medium bowl, leaving the hollowed shells on the baking sheet.
10. Mash the scooped potato with a fork until mostly smooth.
11. Stir butter into the warm mashed potato until melted and combined.
12. Mix in sour cream and milk until creamy.
13. Fold in ¾ cup of the shredded cheddar cheese, crumbled bacon, half of the chopped scallions, salt, and black pepper.
14. Spoon the filling evenly into each potato shell, mounding gently.
15. Top each filled potato half with remaining ¼ cup cheddar cheese.
16. Bake at 350°F for 15 minutes, until filling is heated through and cheese is melted and lightly golden.
17. Remove from oven and garnish with remaining fresh scallions.