Clean and puncture the potatoes. Bake in the oven at 450F for 1 hour. In the meantime, spread the olive oil in a pie pan, and sprinkle with salt. Fry the bacon until crisp.
Remove the potatoes from the oven, and slice off the top. Scoop out the flesh into a mixing bowl for each potato, and return the empty potato skins into the pie pan. Try to coat them with the olive oil and salt on the outside.
To the flesh in the mixing bowl, add sour cream, milk, butter, salt and pepper. Mix with a hand mixer until well blended and creamy. Fold in 1/2 the cheese and the crumbled bacon. Spoon the mixture into the potato skins. Top each with remaining cheese.
Bake for another 15 minutes. Can use the top for potato skins, just add cheese.
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 387 (83%)|
|Amt Per Serving||% DV|
|Total Fat 43g||57 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 94.4mg||29 %|
|Sodium 343.7mg||12 %|
|Potassium 252.5mg||7 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 8.7g|
|Protein 11.3g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 467
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