Makes 4 potatoes
YouTube instructional video is at the bottom.
What you’ll need
4 Large Russet Potatoes
Olive Oil, Vegetable Oil or Canola Oil
Salt
Pepper
Sour Cream
Mild Cheddar Cheese
Salted or unsalted butter
Bacon Bits made with real bacon using food processor
Fresh chives or freeze-dried chives
TOOLS YOU’LL NEED
13X9 inch pan
Aluminum foil
Preparation of ingredients
Step 1- In a skillet, Fry 7 strips of bacon until crispy. It may take up to 15 minutes to get it crispy. Make sure your bacon doesn’t burn.
Step 2- Once finished, place cooked bacon onto plate lined with lots of napkins. Allow grease to drain and take more napkins and place over the top of the bacon. Press down to collect as much grease as possible.
Step 3- Break bacon into halves and place into food processor. Blend for 2 minutes or until bacon turns into bits.
Step 4- Chop chives to 1/16ths of an inch thick. If you are using freeze dried chives skip this step and proceed to step. 5
Step 5- Rinse off all 4 Russet Potatoes with cold water. Sit aside and let dry. Any excess water dry off with napkin and proceed to step 6
Preheat oven to 400 degrees
Step 6- Line 13X9 inch pan with Aluminum foil
Step 7- Pour a dab of olive oil on each potato and spread all over using your hands.
Step 8- Sprinkle salt and pepper onto hands and rub all around each potato.
Step 9- Place Potatoes in pan and put in a preheated 400-degree oven for about 2 hours.
Step 10- Remove Potatoes out of oven. Take fork and insert it into each potato. Potato should have a hard coating on the outside but soft in the inside.
Step 11- Allow Potatoes to cool for 30 minutes.
Step 12- Once cooled cut and oval shaped incision into each potato. Cut about 1 inch deep with your knife. Example of how the incision should look using a parenthesis ()
Step 13- Using a small spoon, Scoop out the top of the oval shaped incision and place into a separate small bowl.
Step 14- Carefully dig into potato and take all of the insides out without causing any damage to the potatoes outer skin. Take in insides of the potato and place into small bowl.
Step 15- Place your gutted potatoes back into your 13X9 inch pan and set aside.
Step 16- In a medium bowl, smash your potatoes to get rid of any lumps. Potato mixture should yield about 2 to 2 1/2 Cups of potatoes.
Step 17- In a medium sized pot over medium high heat add 1/3 Cup whole milk.
Step 18- Add 5 heaping Tablespoons of butter. Allow butter to melt and let mixture come to simmer. Add a sprinkle of salt and mix.
Step 19- Add 1 Tablespoon of Chives and 1 Tablespoon of Sour Cream and mix. Let mixture come to a slight simmer.
Step 20- Add 1/3 Cup of Bacon bits and mix. You can add as much of bacon bits as you like.
Step 21- Add 1/3 Cup of Mild Cheddar Cheese and mix all ingredients together for 1 minute. After 1 minute turn your fire off.
Step 22- Add mashed potatoes into the mix and stir until well blended.
Preheat oven to 400 degrees.
Step 23- With a small spoon Add Mashed Potato mixture back into the 4 hollow russet potatoes. NOTE: Careful not to damage the top or sides of the potato.
Step 24- Once you filled all four potatoes, place a small teaspoon of butter on top of each potato.
Step 25- Place Potatoes in a preheated 400-degree oven and bake for 20 to 30 minutes.
Step 26- Take Potatoes out of oven and let cool for about 10 minutes.
Serve as is or you can decorate it Sour Cream, Mild cheddar Cheese, Bacon and Chives. ENJOY!!!! 🙂
YouTube instructional video
