Preheat oven to 375 degrees. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil lined 15x10x1 inch baking pan; bake 1 to 1 1/4 hours or until tender. Cool slightly.
In a small saucepan, melt butter over medium heat. Whisk in the whipping cream and 1/4 cup sour cream. Add 1 1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut two potato skin shells into 1 in pieces; discard remaining potato skins.
Mash pulp with the remaining salt and pepper. Stir in the cheese mixture, half of the bacon and 2 tbsp. green onion. Transfer to a greased 1 1/2 quart baking dish. Top with the cut up potato skins. Sprinkle with remaining cheese and bacon.
Bake 30-35 minutes or until heated through and lightly browned. Sprinkle with remaining green onion. Serve with additional sour cream if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (265g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 280 (60%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 80mg||25 %|
|Sodium 438.5mg||15 %|
|Potassium 880.5mg||23 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 29.5g|
|Protein 14.9g||21 %|
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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: 469
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