7 medium sized or 4 large russet potatoes
2 cups cheddar cheese
1 cup sour cream
4 slices of bacon
Preheat the oven to 400 degrees.
Wrap each potato in aluminum foil and bake in the oven for 45-60 minutes or until tender. While the potatoes are baking, cook the bacon on a sheet pan for 8 minutes in the oven or until crispy. Drain the fat and pat with paper towels. Then chop up into tiny pieces. Place in a large bowl with the sour cream, salt, pepper, garlic powder, parsley, and 1 1/2 cups of cheddar cheese. Mix together and set aside.
Once the potatoes are out of the oven, allow them to cool until they can be handled. Slice each in half and scoop out the middle into the mixture in the bowl leaving a 1/2 inch of the potato flesh inside the skin. Place the empty skins on a baking sheet and sprinkle the inside with a little salt. Using a fork, mash the potato with the sour cream and cheese mixture and stir together. Fill each potato with the mixture and top with remaining 1/2 cup of cheese. Bake in the oven for another 10 minutes or until the cheese is melted. Serve and enjoy!
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