Heat oven to 425. Scrub & pierce potatoes several times. Bake 45-60 minutes until tender. Remove from oven and reduce heat to 350.
When potatoes are cool enough to handle, slice lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
Reserve 1/4 cup bacon crumbles for topping. Gently fold in 1 cup cheese, half of the green onions and remaining bacon.
Transfer to a greased 11x7 baking dish. Top with remaining cheese and green onions, sprinkle with bacon.
Bake 15-20 minutes until cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (224g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 251 (63%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 66.7mg||21 %|
|Sodium 401.5mg||14 %|
|Potassium 709.3mg||19 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 23.2g|
|Protein 11.8g||17 %|
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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: 400
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