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- 4 russet potatoes
- Olive oil
- 4 tablespoons unsalted butter, divided
- 2 scallions, thinly sliced, white and green parts divided
- ¼ cup milk
- 4 ounces cream cheese
- ¼ cup sour cream
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
View Full Recipe at Brown Eyed Baker
%3C/p%3E%3Cp%3E4.%20Once%20the%20milk%20mixture%20is%20warmed%20through,%20remove%20from%20the%20heat%20and%20pour%20over%20the%20potato%20flesh%20in%20the%20bowl.%20Add%20the%20cream%20cheese,%20sour%20cream,%20salt,%20pepper%20and%20half%20of%20the%20shredded%20cheddar%20cheese.%20Using%20a%20potato%20masher,%20mash%20the%20mixture%20until%20combined%20and%20nearly%20smooth.%3C/p%3E%3Cp%3E5.%20Fill%20the%20empty%20shells%20evenly%20with%20the%20mixture,%20mounding%20any%20excess%20on%20top%20of%20each%20potato.%20Sprinkle%20the%20tops%20with%20bacon,%20and%20the%20remaining%20shredded%20cheddar%20cheese.%20Return%20to%20the%20oven%20and%20bake%20until%20the%20cheese%20is%20melted%20and%20the%20tops%20are%20golden%20brown,%20about%2015%20minutes.%20Sprinkle%20with%20remaining%20green%20scallions%20and%20serve%20immediately.%3C/p%3E){kind=link}