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Created by the Genie — AI-generated, review before relying on it
Baked russet potatoes hollowed out, mashed with butter, sour cream, and cheddar, then stuffed and baked again with bacon and chives.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Preheat the oven to 400°F. Pierce the potatoes several times with a fork and bake directly on the oven rack for 1 hour, until fork-tender.
Step 2
While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 8 minutes; drain and crumble.
Step 3
Let the baked potatoes cool for 10 minutes, then slice them in half lengthwise.
Step 4
Scoop out the flesh into a bowl, leaving a thin shell intact.
Step 5
Mash the potato flesh with the butter, sour cream, milk, salt, and pepper until smooth.
Step 6
Fold in half the cheddar and half the bacon.
Step 7
Spoon the mixture back into the potato shells, mounding it slightly.
Step 8
Top with the remaining cheddar and bacon.
Step 9
Return the potatoes to the oven and bake for 15 minutes until the cheese is melted and the tops are lightly golden.
Step 10
Sprinkle with chives before serving.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
