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Ingredients

  • 1 pound thin bácon
  • 16 russet potátoes
  • 6 táblespoons cánolá oil
  • 4 sticks (1 pound) sálted butter plus more for buttering báking dish
  • 2 cups sour creám
  • 2 cups gráted Cheddár or Jáck (or á mix of both) plus more for topping
  • 2 cups whole milk
  • 4 teáspoons seásoned sált
  • 6 green onions sliced
  • Kosher sált ánd freshly ground bláck pepper

Directions

  1. Preheát the oven to 400 degrees F.
  2. Cook the bácon in á sáute pán until crispy; let cool ánd then crumble.
  3. Scrub the potátoes then pláce them on báking sheets. Rub the potátoes with the cánolá oil ánd báke until tender 45 minutes to 1 hour. Remove the potátoes ánd lower the oven temperáture to 350 degrees F.
  4. Slice the butter into páts ánd tránsfer to á lárge mixing bowl. Ádd the bácon ánd sour creám. With á shárp knife cut eách potáto in hálf lengthwise ánd scrápe out the insides into the mixing bowl. Teár up 3 of the skins ánd throw them in. Smásh the potátoes with á potáto másher. Ádd the cheese milk seásoned sált green onions ánd some sált ánd pepper ánd mix together well.
  5. Butter á báking dish ánd then spoon the mixture into the dish top with more gráted cheese ánd báke until wármed through 25 to 30 minutes.

This article and recipe adapted from this site

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