Instructions
1. Bake the Potatoes
Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly and prick them several times with a fork. Place them directly on the oven rack and bake for 45–60 minutes, or until tender when gently squeezed.
2. Cool Slightly
Remove the potatoes from the oven and allow them to cool just until they’re easy to handle.
3. Cut and Scoop
Cut each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch of potato attached to the skin to help maintain its shape. Transfer the scooped potato flesh to a medium bowl.
4. Prepare the Filling
Add the butter, sour cream (or Greek yogurt), shredded cheese, bacon, green onions (or chives), salt, and pepper to the bowl. Add any optional ingredients at this stage.
5. Mash the Filling
Mash the mixture until smooth and creamy using a fork or potato masher. Avoid overmixing, as this can make the potatoes gummy.
6. Stuff the Skins
Spoon the mashed potato mixture back into the potato skins, slightly mounding the filling on top.
7. Second Bake
Place the stuffed potatoes on a baking sheet. Sprinkle extra cheese on top if desired. Return them to the oven and bake for 15–20 minutes, or until heated through and lightly golden on top.
8. Garnish and Serve
Remove from the oven and garnish with additional green onions or fresh parsley if desired. Serve hot as a delicious side dish or a light meal.
Tips & Notes
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