Ingredients
2 russet potatoes
⅓ cup cream or milk
¼ cup butter
1 cup gouda cheese, shredded & divided
6 strips bacon, cooked and chopped into bits
½ cup green onion, light green & white parts only, sliced
Salt & pepper, to taste
More bacon bits and sliced green onion for serving (optional)
Directions
Step 1
Preheat oven to 450F
Step 2
Prick each potato a few times with a fork and place on a lined baking sheet. Bake for 45 minutes or until they're soft in the center. You should be able to pierce each potato with a fork without resistance.
Step 3
Allow the potatoes to cool long enough for safe handling. Carefully cut each one in half lengthwise and use a metal spoon to scoop out the flesh. You should be left with 4 hollow potato skins.
Step 4
In a mixing bowl, add the potato flesh, butter & cream. Use a potato masher or fork to mash the potaoes until you have a creamy consistency.
Step 5
Add 2/3rds of a cup of the shredded gouda, plus bacon & chives to the mashed potatoes. Stir to combine. Add salt & pepper to your taste.
Step 6
Divide up the mashed potatoes into each of the 4 hollow potato skins. Place on the same baking sheet with the open side facing up.
Step 7
Sprinkle with remaining gouda and bake for another 10-15 minutes, or until the cheese on top has melted.
Step 8
Serve with more bacon bits and sliced green onions on top (optional but highly recommended). Enjoy!
