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Sour Cream and Onion Potatoes

When I was making these I was originally going for this recipe, but my bacon had gone bad in the fridge so I had to do without.  They turned out really good even without the bacon.  If you want, you can cook up 6 strips of bacon and mix it in with the potato insides.

4 Idaho Potatoes
Canola Oil
Salt & Pepper
½ Cup Sour Cream
2 Green Onions
1 Cup shredded sharp cheddar cheese

Preheat oven to 350 degrees F.  Wash potato and poke 10-15 holes in the potato with a fork.  Rub with canola oil and sprinkle with Kosher salt.  Place potato on a baking sheet and bake for 1 hour.  Potato is done when the skin is crispy and the inside is soft.

Cut potatoes in half lengthwise, scoop out the insides and put them in a large bowl, leaving the flesh intact.

To the bowl with the potato insides, add sour cream, onions and ¾ cup of cheese.  Mix together with a spoon until creamy and season with salt and pepper.  Scoop this mixture into the potato skins and top with the remaining ¼ cup of cheese.  Put back in oven and bake until the cheese is melted, about 2 minutes.