4 medium size Russet potatoes, scrubbed
1 tablespoon olive oil
½ teaspoon salt
4 tablespoons Cabot Salted Butter, melted
⅓ cup warm milk
½ cup Cabot Sour Cream
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon pepper
Pinch cayenne pepper, optional
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
5 strips bacon cooked and chopped, divided
Chives and Cabot Sour Cream for garnish
Prep: 5 mins | Cook: 1 hr 25 mins | Total: 1 hr 30 mins
PREHEAT the oven to 400°F.
PIERCE each potato 5-6 times with a fork. Drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes until the potato can be pierced easily with a fork. Let potatoes cool enough to handle then slice potatoes in half lengthwise and scoop out the insides, leaving about a ¼-inch shell.
RETURN potato shells to the oven and bake for 10 minutes.
MASH potato with butter, milk, sour cream, and spices, adding additional milk if needed to reach a creamy consistency. Fold in half of the bacon and cheese. Spoon mashed potatoes back into the potato skins.
*To eat immediately, top with remainder of cooked bacon and return potatoes to the oven and bake at 400°F for 15 minutes.
*To freeze, place a baking tray with filled potatoes in the freezer. Once frozen, wrap each potato with foil and place in a Ziploc freezer bag. Freeze for up to 3 months. When ready to eat, unwrap potatoes and bake at 350°F oven for about 1 hour. To microwave frozen potatoes, cook on HIGH power for 2-3 minutes until heated through.
This is a seriously good potato. The only thing I would suggest adding to it, is pick your favorite steak sauce and add a teaspoon of that in in the potato mixture before you bake them. The flavor is phenomenal. I use Dale's low sodium seasoning. But I've used Heinz 57 as well and it just adds that extra layer of yummy.
So yummy even the kids liked them!!