Preheat oven to 350 degrees.
Duration: 1-2 hours
- 4 large baking potatoes
- 8 slices thick bacon
- 1 cup sour cream
- 1/4 to 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspon cayanne
- Dash of garlic powder
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese
- 8 green onions, sliced, divided
- Brown sugar
Bake potatoes in preheated oven for 1-2 hours (depends on size). While the potatoes cook, sprinkle brown sugar on the bacon strips and place bacon in a large, deep skillet. Cook over medium high heat until evenly brown/crispy. The dice the bacon and put to the side.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it’s shape; save the skins.
In a mixer, put the potato flesh, sour cream, 3/4 of the bacon, butter, salt, cayanne, garlic powder, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (not too much, make sure it’s not runny). Mix until thick but slightly creamy. Spoon the mixture back into the potato skins and cheese.
Then put into the oven for another 5-10 minutes. Top each with remaining cheese, sour cream, green onions and bacon.