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Makes: 12 servings

Prep Time: 45 min. (longer if using oven for potatoes)

Last min. prep + Cook Time: 40 min.

Recipe Notes:

  • These can be made ahead of time for an easy last-minute meal! They freeze well so you can just make as directed and cool completely. Flash freeze on a baking sheet. Once solid, place in a freezer-safe bag or container. Cook from frozen at 350 F for 35-40 minutes.


Prep bin:

  • 6 medium russet potatoes


  • 6 slices bacon

Pull out same day:

  • 1/3 cup sour cream
  • 1/2 tsp. garlic powder
  • 1/4 cup butter
  • 1/4-1/2 cup milk
  • 1 T chives (freeze dried works great)
  • 1-1/2 cups shredded cheddar cheese, divided
  • salt
  • pepper

Prep Directions:

  1. If cooking your potatoes in the oven, preheat to 375. We prefer the Instant Pot!
  2. Wash potatoes well. Poke with a fork on all sides. Bake on a baking sheet for 50-60 minutes. To use the instant pot: place the potatoes on the rack and with 2 cups water in the bottom
  3. Set the IP to sealing and cook on high pressure for 14 minutes. Allow pressure to release naturally. If your potatoes are large, bump it up to 16 min.
  4. While the potatoes are cooking, prep your other ingredients.
  5. Cook bacon in a skillet until well done. Drain, cool, and crumble. Set aside.
  6. Shred cheese, if needed.
  7. To a large bowl add: sour cream, garlic powder and butter. Set aside.
  8. Potatoes are done when they can easily be poked with a fork. Let cool until they can be handled.
  9. Slice potatoes in half length-wise.
  10. Scoop out the potato flesh leaving 1/4-inch shell. As you go, add the potato flesh to the bowl with the sour cream mixture.
  11. As you go, place the potato skins on a greased or parchment paper lined baking sheet, flesh-side up.
  12. Mash with a potato masher or use an electric mixer until the mixture is smooth. Add milk as needed to get a creamy texture. Don’t add too much!
  13. Fold in chives, crumbled bacon, and 3/4 cup cheddar cheese until evenly distributed.
  14. Scoop the mixture into the potato skins.
  15. Top with the remaining cheese. Cover and refrigerate until ready to bake.
  16. Baking sheet won’t fit in your fridge? Place them in a container that will fit using pieces of parchment paper between layers. Cover and refrigerate. These can also be frozen and reheated. See the directions in the recipe notes.

40 minutes before you are ready to serve dinner:

  1. Preheat oven to 375 F.
  2. Uncover potatoes and place evenly on greased or lined baking sheet.
  3. Bake in preheated oven for 20-25 minutes, or until heated through and cheese is melted.

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