These steakhouse-worthy potatoes can be a meal all on their own but are utterly decadent when served with steak. They are super rich, so look for potatoes on the smallish side—6 to 8 ounces is plenty big enough. If you can’t find small ones, cut the cooked potatoes in half for a more manageable serving.
- Serves 4
- Active time: 30 minutes
- Total time: 1 hour, 15 minutes
- 4 small russet potatoes
- 6 slices MOINK bacon
- 1 (8-oz.) block sharp Cheddar cheese, shredded
- ½ cup sour cream
- 2 Tbsp. butter
- ¼ cup chopped fresh chives
- Salt and freshly ground pepper
- Preheat the oven to 400°F. Prick the potatoes and place on a rimmed baking sheet lined with aluminum foil. Bake for 45 minutes or until a knife can easily pierce through the center. Remove from the oven and let cool slightly.
- While the potatoes bake, cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate to cool. Crumble the bacon.
- Using the tip of a paring knife, cut an oval out of the centers of each potato. Peel off and discard the skin from the oval. Carefully scoop out the cooked potato into a large bowl, leaving the potato shell intact.
- Add the cooked bacon, cheese, sour cream, butter, and chives, and stir to combine. Season with salt and pepper to taste. Stuff the potato shells with the potato mixture and place on the rimmed baking sheet used for baking the potatoes. Bake at 400°F for 15 more minutes, or until the cheese is melted and the tops are golden.
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