Lily Walker
Course: Side Dish Cuisine: American Prep Time: 25 minutes Cook Time: 1hr 10mins Total Time: 1hr 35 mins Calories: 326kcal
Let’s get started!
– 6 medium size Russet potatoes – 3 Tablespoons butter – 3 Tablespoons chives fresh, chopped. – salt and pepper to taste. – 3/4 cup milk (or evaporated milk. Add more as needed) – 1 cup shredded cheddar cheese – 1/2 cup sour cream – 1/2 teaspoon garlic powder – 1 teaspoon chicken bouillon paste
1. Warm up the oven to 400 degrees Fahrenheit. Use foil to line a baking sheet with. Prick each potato several times with a fork after adding it to the foil.
2. Olive oil should be brushed all over potatoes. After equally distributing half of the salt and pepper on top, flip them over, and continue. Bake potatoes for 45–60 minutes at 400 degrees F, or until they are fork tender, flipping them once or twice while they bake.
3. Let potatoes cool for five to ten minutes without turning off the oven. Once the potatoes have cooled down sufficiently, cut them in half lengthwise. To prevent the skin from tearing, scoop out the majority of the potato's interior, leaving 1/4" around the top borders and a small amount on the sides and bottom.
4. After returning the potato shells to the baking sheet, bake them for ten minutes at 400 degrees F. 5. In the meantime, combine the scooped-out potato filling, butter, milk, sour cream, and seasonings in a large bowl. Add green onions, half of the bacon, and ¾ cup of cheese after mashing until smooth. 6. To get a creamy consistency, add extra milk if necessary.
7. Returning the mashed potatoes to their skins, slightly mound them in the center. 8. After covering with the leftover ¾ cup of cheese, bake at 400 degrees for about 15 minutes, or until the cheese has melted. 9. Place leftover bacon over potatoes. If preferred, garnish with more green onions and fresh parsley. Serve with Greek yogurt or sour cream for extra flavor.