Ingredients
6small russet potatoes
½cupbuttermilk,or milk
⅓cupsour cream
½tspgarlic powder
¼cupbutter
1tbspchives,or green onions, sliced
6pcsbacon,cooked crisp and chopped, or 3 tbsp bacon bits
1½cupscheddar cheese,shredded, divided
salt and pepper,to taste
Preparation
Preheat oven to 375 degrees F.
Wash potatoes and poke with a fork. Bake potatoes in the oven for 1 hour or microwave until soft. Allow to cool slightly.
Slice each potato in ½ lengthwise. Scoop out the pulp of the potato leaving a ⅛-inch shell.
In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Add buttermilk as needed to create a creamy texture. Stir in chives, bacon, and ¾ cup cheddar cheese.
Fill each skin with the mashed potato filling and top with remaining cheese.
Bake for 15 to 20 minutes or until heated through and cheese is melted.
