4 medium potatoes
4 slices bacon, crisp and crumbled
(for a vegetarian option: top with diced green onion instead).
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded sharp cheddar cheese
1/4 cup butter
1/4 cup milk (or milk alternative like original almond, or rice milk works too)
1/2 cup sour cream
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Preheat oven to 400 F.
Bake the potatoes until done (ie. you can put a fork into them easily).
Allow to cool a bit.
Slice about a 1" strip of the skin off the top of each potato.
Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
Mash the potato pulp along with the butter.
Add milk, sour cream, cheese, salt and pepper; combining well.
Spoon the mixture back into the potato shells, piling high.
Top with the crumbled bacon (or green onion).
Bake at 400 for 15 minutes.
Let cool for 3-4 minutes before serving as potatoes get very hot!