Ingredients
Equipment
Method
- Heat the oven to 425°F. Line a baking sheet with aluminum foil.
- Scrub the potatoes clean, rub them with olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them apart on the baking sheet. Bake for 50 to 60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
- While the potatoes bake, prepare the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon is crisp. Remove the bacon bits with a slotted spoon and drain them on paper towels.
- Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove the skillet from the heat.
- When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave about a quarter inch of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about 3/4 cup of the cheddar cheese. Taste the mixture, and add more salt and pepper as needed.
- Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining 1/4 cup of cheddar cheese. You can bake these right away, or refrigerate them to bake later.
- Bake for another 15 to 20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer. Serve them hot off the baking sheet. Leftovers will keep for up to a week.
Notes
This recipe works well for entertaining because you can prepare the filling ahead of time and refrigerate the assembled potatoes before the final bake. This allows you to focus on other parts of your meal preparation.