Prep time: 15 minutes

Cook time: 60-90 minutes

Materials:

• 6 baking potatoes (roughly same size to allow even cooking)
• 2-3 tbs. olive oil
• 1/4 cup whole milk
• 1 cup mild or sharp cheddar cheese
• 4 tbs. unsalted butter (softened)
• 6 strips of bacon (chopped)
• 3 spring onions (diced)
• Generous amount of salt
• Pepper to taste
• Sour cream to taste

Process:

1. Preheat your oven to 400 degrees.
2. Place washed and dried potatoes on a baking sheet and drizzle with oil. Massage the oil into the potatoes and sprinkle a generous amount of salt over them. Bake for about one hour or until potatoes are fully cooked through (if a fork goes in smoothly to your potato you’re good), making sure to flip potatoes mid way.
3. While the potatoes are in the oven crisp up your bacon and set aside until needed.
4. Cut potatoes in half and taking a spoon scoop the inside of the potato out into a clean bowl, leaving about an 1/2 inch border around the skin. Place hollowed out potatoes back on backing sheet.
5. At this point lower your oven to 325 degrees.
6. Taking the back of a fork or a potato masher mash the scooped out potatoes to your desired consistency.
7. Add in butter, 2/3 cup of cheese, and milk. Mix well to combine. Add in about 2/3 of your bacon and give the mixture a stir.
8. Scoop the potato mixture into your hollowed out potatoes (as little or as much as you want).
9. Top each with remaining cheese and pop back into the oven for 15-20 minutes or until the cheese melts and mixture is warmed through.
10. Top each with a dollop of sour cream, remaining bacon, and green onions.
11. Plate and ENJOY!