Ingredients
- russet potato, medium4
- vegetable oil, for rubbing potato skins
- butter2 tbsp
- milk, or less1/2 cup
- sour cream1/2 cup
- cheddar cheese, shredded4 oz
- salt1/2 tsp
- black pepper, ground1 pinch
- bell pepper, optional; chopped1
- spring onions, optional; chopped
- bacon, optional; chopped
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Preheat oven to 400°F (200°C).
Rub potato skins with vegetable oil to ensure crispness.
Bake potatoes for 1 hour until done.
Carefully remove potatoes from oven and cool for 10 minutes.
Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.
Mash potato pulp with a fork until smooth.
Add remaining ingredients until well combined. It is better if the mixture is a bit stiff, rather than entirely wet. Adjust the amount of milk accordingly.
Spoon (or pipe) the mixture into the empty potato shells.
If desired, top the potatoes with bell pepper, onions, and/or bacon.
Increase oven setting to broil.
Broil potatoes 10 or 15 minutes until spotty brown and crisp.
