A Note from Miss Kay■ Makes 4 servings
4 large russet baking potatoes, scrubbed and dried
1 tablespoon vegetable oil
2 tablespoons butter, at room temperature
1/4 cup whole milk, warmed
1/2 cup sour cream
1/2 cup plus 2 tablespoons grated sharp cheddar cheese, divided
1/4 cup plus 2 tablespoons bacon bits or crumbled crisp-cooked bacon
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 tablespoon thinly sliced green onions (scallions)
Paprika, for sprinkling
1. Preheat the oven to 400°F.
2. Pierce the potatoes in a few places with the tip of a sharp knife. Rub the skins lightly and evenly with the oil. Place the potatoes directly on an oven rack and bake until a knife pierces them easily and the skins are crisp, about 1 hour. Leave the oven on.
3. When cool enough to handle, slice off the top of the potatoes horizontally. Use a small spoon to gently scoop out the white flesh and place in a large bowl, leaving a 1/2-inch-thick shell. Scoop the flesh from the sliced potato tops into the bowl and then discard or nibble on the skins.
4. Crush the potato flesh with a fork or back of a large spoon. Add the butter, milk, and sour cream and stir vigorously with a wooden spoon until the butter melts. Stir in 1/2 cup of the cheese and 1/4 cup of the bacon. Season with the salt and pepper.
5. Spoon the potato mixture into the potato shells. Sprinkle the tops with the remaining 2 tablespoons cheese, 2 tablespoons bacon, and the green onions. Dust the tops with paprika. Place the shells on a baking sheet and bake until the cheese bubbles and the potatoes are heated through, about 15 minutes. Serve hot.
A Note from Miss Kay
These potatoes go with anything or just by themselves. Korie’s parents don’t eat meat, so this is a main course for them, if you leave off the bacon. And if you have a big family like we do, just double or triple the recipe.