Makes 8 servings
- 8 medium russet potatoes
- 4 strips turkey bacon
- 3 scallions
- 2 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 cup Daisy Brand Sour Cream
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 1 heavy pinch salt
- 1 heavy pinch pepper
- 1 heavy pinch chili powder, as needed
Preheat oven to 400 degrees F.
Thoroughly wash and dry the potatoes. Wrap in aluminum foil and bake for 30 minutes. Remove from oven. Poke holes in the potatoes and return to oven for another 30 minutes or until easily pierced with a fork.
Meanwhile, fry and dice the bacon. Finely chop the scallions. Remove the potatoes and cool for 10 minutes.
Lower the oven temperature to 350 degrees F. Slice off the top 1/3 of each potato lengthwise. Holding each with a clean towel, hollow out the potato skins with a spoon, leaving about 1/4 inch of the potato on the inside to prevent the potato from falling apart during baking.
In a large bowl, combine the potato interior, butter, sour cream, 1/2 cup of the cheddar cheese, heavy cream, milk, salt and pepper. Mash until smooth. Stir in the bacon and scallions. Fill each potato skin with the mixture. Top with the remaining 2 cups of cheddar cheese. Sprinkle each with chili powder as desired. Bake for 15 minutes or until the cheese melts. Serve immediately.
Recipe reprinted by permission of Daisy&reg;. All rights reserved.
nutrition information per serving
450 calories; 24g total fat; 83mg cholesterol; 398mg sodium; 40g carbohydrates; 4g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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