1 ¼cupsshredded cheeseMonterey Jack, sharp cheddar, gruyere, or Mexican cheese blend. Divided, see note 7
¼cupsour creamat room temperature
¼cupmilkat room temperature
4tablespoonsbuttersoftened to room temperature
2green onionsfinely sliced
4strips of baconcooked and crispy, chopped into small pieces, divided
Salt and pepperto taste
Chivesfinely chopped, for garnish
Preheat oven to 400°F/205°C.
Wash, scrub, dry and prick potatoes with a fork (about 6 times per potato). Rub with oil, and season with salt.
Place on a rack over a sheet pan, and bake for 50-60 minutes. The internal temperature should be 210°F/100°C (they will be tender when pierced with a fork/knife). Remove from the oven, and let them cool until they’re cool enough to safely handle.
Cut the potatoes lengthwise, and carefully scoop out the flesh leaving about ¼ inch stuck to the skin of the potatoes (be careful to leave the skin intact).
Place the potato flesh in a bowl, and mash it with a potato masher. Add ¾ cup of cheese, sour cream, milk, butter, green onions, half of the bacon, salt, and pepper. Stir to combine.
Fill potato skins with the mixture, top with remaining cheese.
Bake for 15-20 minutes or until the cheese is melted and golden.
Garnish with bacon and chives, and serve.
You want to use potatoes with a higher starch content so they bake up nice and fluffy. Russet potatoes or Yukon Golds are great and readily available in most American and Canadian grocery stores. Sebago potatoes in Australia or Maris Piper or King Edwards potatoes in the UK are perfect choices.
Remember to use potatoes with a higher starch content or at least ones that are somewhere in the middle.
Make sure to pat the potatoes dry so that the skin crisps up nicely and the water on the outside of the potato doesn't create any extra steam.
Pierce potatoes with a fork before baking to avoid exploding potatoes!
We're keeping the skin on (obviously) so make sure to scrub them beforehand.
Using a hand mixer is super convenient but don't forget to watch for over mixing.
It's recommended you freshly grate your cheese from a block as it melts much better. Pre-shredded packaged cheese comes with anti-clumping agents (which is why it's not clumpy when it comes out of the bag) which stop it from melting as nicely.