Hands-On Time
15 Mins
Total Time
1 Hour 5 Mins
Makes about 15 potatoes
Grace Elkus

How to Make It

Step 1

Preheat oven to 425°F. Toss potatoes with oil, ½ teaspoon salt and ⅛ teaspoon pepper on a foil-lined rimmed baking sheet. Bake, rotating and shaking pan halfway through, until easily pierced with a fork, 25 to 30 minutes. Reduce oven temperature to 375°F.

Step 2

When cool enough to handle, slice off the very tops of the potatoes and use a melon baller or teaspoon measure to scoop the flesh into a medium-sized bowl, leaving ¼-inch thickness of skin and potato. Lightly mash the potato with a fork. Add sour cream, butter, ¼ cup cheese, 1 tablespoon chives, remaining 1 teaspoon salt and ⅛ teaspoon pepper to the bowl and mix until combined. Scoop the mixture into the hollowed-out potatoes, mounding up on top, and top with remaining ¼ cup cheese. Bake until the cheese is lightly browned and the filling is puffed and warmed through, 20 to 22 minutes. Top with bacon and remaining 1 tablespoon chives.

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