Ingredients
- 3 large baking taters
- 1 tablespoon essential olive oil
- 1 1/two tablespoons milk
- 1 1/two tablespoons butter
- 1 cup sour cream
- 5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups)
- 1/2 tablespoon garlic clove salt
- Pepper and salt
- 3 slices bacon, cooked and crumbled
- 1/4 cup finely chopped eco-friendly onion
Directions
Preheat the oven to 400 levels F.
Wash the taters and pierce all of them with a fork. Rub the taters using the essential olive oil and put them on the jellyroll pan or perhaps a large cookie sheet having a rim. Bake the taters for forty-five minutes for an hour, or until done. Take away the taters in the oven and cut them in two lengthwise. Put aside. Lessen the temperature from the oven to 350 levels F.
Once the taters are awesome enough to deal with, scoop the potato flesh right into a large electric mixing bowl. Add some milk, butter, sour cream. cheese, garlic clove salt, and pepper and salt to taste. Mix until creamy. Divide the mix evenly and spoon it into the potato shells. Return the taters towards the oven for fifteen minutes. Remove in the oven and garnish using the bacon and eco-friendly onion.
Recipe adapted at home Cooking with Trisha Yearwood (c) Clarkson Potter 2010