★Ingredients
4 large baking potatoes
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons butter
4 slices of bacon, cooked and crumbled
1/4 cup milk
1/4 cup chopped green onions
Salt and pepper to taste
Cake with pecans and caramel from the southern region.
★Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Bake Potatoes: Wash the potatoes thoroughly and prick them with a fork a few times. Bake the potatoes directly on the oven rack for about 1 hour, or until they are tender when pierced with a fork.
- Prepare Filling: Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the insides, leaving about a 1/4-inch thick shell. Place the potato insides in a mixing bowl.
- Mash Potatoes: Add the sour cream, milk, butter, salt, and pepper to the potato insides. Mash until smooth. Stir in half of the cheese, the bacon, and half of the green onions.
- Stuff Potatoes: Spoon the mixture back into the potato shells, mounding it slightly.
- Bake Again: Place the stuffed potatoes on a baking sheet. Sprinkle the tops with the remaining cheese. Return to the oven and bake for another 15-20 minutes, or until the cheese is melted and the potatoes are heated through.
- Garnish and Serve: Remove from the oven and sprinkle with the remaining green onions. Serve hot.
Enjoy!