Ingredients
- 2 large Russet potatoes, cleaned and pricked with a fork several times each
- Drizzle olive oil or vegetable oil
- 2 slices center cut bacon, chopped into 1/2-inch pieces
- 2 scallions, chopped
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and coarse black pepper
Directions
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.
Photo: Double Stuffed Potatoes with The Works Recipe
















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By juicylady
San Francisco, CA
on March 17, 2012
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I did not have scallions but the red onion worked out perfectly. Mixed some regular milk with the mashed potatoes and butter and made it extra tastier.
By lisagriffincookin
Clearwater, Fl
on March 03, 2012
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Had some potatoes I needed to use, this was a great Saturday night nibble for me and my family, super easy and tasty, I tried with greek yogurt...it was FABULOUS! This is a keeper!
By araxjan
Sun Valley, CA
on November 16, 2011
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This was so amazingly delicious!!! Must try. I made it on the side with garlic marinated steak, and my husband loved it! It's a quick and easy recipe. Must try. I think I used a little more sour cream than called for, but only because my potatoes were huge. I also didn't put any oil in the pan when cooking the bacon because it already has so much of its own oil.
Read all 48 reviews