Ingredients
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4 large baking potatoes, almost 1 pound each scrubbed
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sea salt, for rubbing on skins before baking
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8 slices bacon, about 1/3 pound
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1/2 cup sour cream
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1/2 cup heavy cream
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4 tablespoons butter
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1/2 teaspoon salt
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1/2 teaspoon pepper
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4 ounces cream cheese
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1/4 lb Fontina cheese, finely cubed
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1/8 cup romano cheese, finely grated
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1/2 cup shredded cheddar cheese
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4 green onions, sliced, divided
Instructions
- Preheat oven to 350 degrees.
- Rub potatoes with salt.
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes.
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl set skins aside for filling.
- To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
- Mix with a hand mixer until well blended and creamy.
- Spoon the mixture into the potato skins.
- Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.