Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 4 strips cooked beef bacon, crumbled
- 2 green onions, chopped
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Bake potatoes for 1 hour or until tender.
- Let potatoes cool, then scoop out the flesh into a bowl.
- Mash potatoes with sour cream, milk, butter, salt, and pepper.
- Stir in half the cheese, beef bacon, and green onions.
- Transfer mixture to a baking dish and top with remaining cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- For extra crispiness, broil for 2 minutes after baking.
- Substitute turkey beef bacon for a lighter option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg