Ingredients
- russet potato, medium; 7–9 ounces each4
- butter1 tbsp
- sour cream1/2 cup
- mature cheddar, shredded; sharp1 1/4 cup
- heavy cream2 tbsp
- milk1/4 cup
- salt and pepper, to taste
- bacon, cooked and diced2 strip
- spring onions, finely chopped1–2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Preheat oven to 400°F.
Pierce potato skins with a fork and wrap in foil.
Bake potatoes for 1 hour or until soft.
Reduce oven temperature to 350°F.
Carefully remove potatoes from oven and cool for 10 minutes.
Cut potatoes at top ⅓ lengthwise and remove tops.
Scoop out pulp with a small spoon, to about ¼ inch from skin.
Mash potato pulp with a fork until smooth.
Add butter, sour cream, ½ cup shredded cheese, heavy cream, milk, salt, and pepper, mash until well combined and smooth.
Stir in bacon and onion.
Spoon or pipe the mixture into the empty potato shells.
Top with the rest of the cheese.
Bake for 15 minutes, or until cheese is melted.
