Potatoes Stuffed with Cheddar Cheese and Bacon
4 large russet potatoes
½ cup green onion, chopped
4 bacon slices, cooked and chopped
½ cup grated sharp cheddar cheese
½ cup sour cream
Salt and pepper
2 T. butter
Preheat oven to 375 degrees.
Bake potatoes until tender. Approximately 1 hour. Remove potatoes and let cool.
Slice ½ inch off the top of the potato and set aside. Scoop out the potato and add to a large bowl and slightly mash the potato.
Coarsely chop preserved potato skin tops and add to the mashed potato. Add green onions, bacon, cheese, sour cream and stir to combine. Season with salt and pepper. Spoon mixture into empty potato skins and top with a dot of butter.
Bake at 350 degrees until tops brown slightly and potatoes are heated through about 30 minutes.
*Can be prepared 2 days ahead. Cover with plastic wrap and refrigerate.