Categories: Sides

Ingredients

• 8 medium russet potatoes, scrubbed clean
• 1/2 cup butter, softened
• 3/4 cup sour cream
• 1/4 cup milk
• 6 thin slices bacon, fried crisp and chopped
• 1 tsp seasoned salt
• Kosher salt and black pepper to taste
• 3/4 cup grated Cheddar-Jack cheese

Directions

1. Preheat oven to 375.

2. Place the potatoes on a baking sheet and bake them for 45-50 minutes, until the potatoes are tender and the skins are slightly crisp. Remove them from the oven and let them cool slightly.

3. Cut off the very ends of the potatoes, then cut the potatoes crosswise into 3 or 4 equal slices.

4. Place the butter and sour cream in the bowl of an electric mixer. Set aside.

5. Grab a round biscuit cutter slightly smaller than the potato rounds and use it to cut out the center of each round. As you go, drop the center potato pieces into the mixer bowl with the butter and sour cream.

6. Pour the milk into the mixer bowl. Add the bacon, seasoned salt, kosher salt and pepper. Mix on low using the paddle attachment until the mixture is mostly smooth. Finally, add 1/2 cup of the cheese and mix it in gently.

7. Place the cut-out skins on two baking sheets lined with parchment paper. Use a scoop or spoon to fill each skin with the potato mixture. Use a knife to smooth the tops. Top some with extra cheese and leave some plain, according to your taste.

8. Bake them for 8 minutes, or until the cheese has melted. Turn on the broiler and broil the slices for 2-3 minutes, or until the cheese is bubbling. Remove from the oven and let them sit on the baking sheet for 10 minutes.

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