Yield: 4 Servings
Ingredients:
- 4 large russet potatoes, washed
- 2 scallions, thinly sliced
- 4 pieces butter, 1 tbsp. each
- 1/4 cup sliced chives, divided
- 1/4 cup sour cream, divided
- 3/4 cup shredded cheddar, divided
- 6 slices cooked crispy bacon, crumbled, divided
- To taste salt and black pepper
Directions:
- Arrange a rack in center of oven; preheat to 400 F. Prick potatoes all over with a fork or sharp knife. Tightly wrap in foil.
- Bake potatoes on rack until a knife can be easily inserted into center, about 1 hour. Carefully remove potatoes from the oven and let rest for 5 minutes.
- Remove foil, split each in half, add toppings and season with salt and pepper.
