You’re gonna love this one! I did not think this dinner would go over well with the kids, but I guess you can’t go wrong with butter, sour cream, and bacon. They loved it!
Feeds 6 with leftovers
Big bag of small Idaho potatoes. (This is a sturdier potato and it holds together with scooping out the middle.)
Sour Cream
Sharp Cheddar Cheese
1/2 lb cooked and crumbled bacon
scallions chopped
Salted Butter
Salt/Pepper to taste
Grape seed oil
First, clean and dry your potatoes. Place them on a sheet pan. Then, coat them with oil and salt. Roast the potatoes in a 400 degree oven for about 30 minutes or until they are fork tender. BE CAREFUL, THEY WILL BE HOT TO HANDLE. Cut each potato in half, scoop out the flesh, and put in a bowl.
To your bowl of potatoes, add butter, sour cream, cheese, crumbled bacon, salt, pepper, and chopped scallions. Add these ingredients to taste. Scoop a little of this mixture back into each of the potatoes, and top with cheese, bacon, and scallions. Put back in the oven until the cheese melts, about 10 minutes. Enjoy with a nice salad on the side!
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