• 3 large russet potatoes scrubbed clean
  • 2 tbsp butter unsalted, softened
  • 2 tbsp sour cream
  • 1/4 cup milk
  • 5 slices bacon fried and chopped into small pieces
  • 1/2 tsp pepper or to taste
  • 1 cup Monterey Jack cheese shredded
  • 2 green onions chopped


  1. Preheat oven to 375 F degrees. Place the potatoes on a baking sheet and bake for 1 hour to 1 hour and 30 minutes, or until the potatoes are tender and the skins are slightly crisp.
  2. Let the potatoes cool a bit so that you can slice them. Cut off the end pieces from each potatoes then slice each in about 4 equal slices, mine were about 1 inch or a bit less in thickness.
  3. Lay the slices flat and using a round cookie cutter or a spoon, remove most of the insides. Leave a very thin rim of potato around the edge for structure. As you go, dump the insides into the bowl of your mixer with the butter and sour cream.
  4. When done with all the potatoes, lay the slices flat on your baking sheet. My baking sheet was lined with a silpat, you can line it with parchment paper as well.
  5. Add milk to the bowl and mix the potato mixture together until smooth. Add bacon, pepper, 1/2 cup of the cheese, and mix together. Taste and season as desired.
  6. Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with additional cheese if desired, and bake at 375 for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 3 to 4 minutes, watching very carefully so you won't burn them.
  7. Remove from oven and let sit on the baking sheet for at least 10 minutes before removing with a spatula and serving. Garnish with green onions.


  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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