A delightful twist on a classic baked potato, filled with creamy, cheesy goodness and topped with crispy bacon.
Preheat your oven to 400°F and place the potatoes on a baking sheet.
Pierce the potatoes with a fork to allow steam to escape while baking.
Bake the potatoes for about 1 hour until they are tender.
Check doneness by inserting a knife into the potato; it should slide in easily.
While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Remove and crumble.
Save a bit of the bacon grease for added flavor in the filling.
Slice the baked potatoes in half lengthwise and scoop out the flesh into a mixing bowl, leaving the skins intact.
Be gentle to avoid tearing the potato skins.
Mash the potato flesh with sour cream, butter, salt, and pepper until smooth.
For extra creaminess, use a hand mixer to blend the filling.
Stir in the shredded cheese, crumbled bacon, and chopped green onions.
Reserve some cheese and bacon for topping.
Spoon the mixture back into the potato skins and place them on the baking sheet.
Overfill slightly for a generous presentation.
Sprinkle the tops with reserved cheese and bacon, then dust with paprika.
The paprika adds a nice color and smoky flavor.
Bake the stuffed potatoes at 350°F for 15-20 minutes until heated through and the tops are golden.
Place under the broiler for a minute for a crispy top.
Serve the potatoes warm and enjoy!
Garnish with additional green onions for a fresh touch.
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