There is nothing particularly special about this recipe as it is naturally gluten free, except to say, that if you are potato lover this is really good. Of course, true potato lovers eat the skin too, so clean them well. I cooked up some baby back ribs, and steaks and I served them with these potatoes and a salad. A super basic meal, but always a crowd pleaser.
- 6 russet potatoes (fills 5 potato halves)
- 1/2 cup sour cream
- 3 green onions cut into chives (cut the greens as well)
- 1/2 cup bacon bits
- 2 tbs butter
- 1 tsp garlic powder
- 1 cup fresh grated cheddar cheese
Scrub the potatoes well with a potato brush and cut out the eyes (any brown spots and the small dents) with the end of a carrot peeler.
Preheat the oven to 400 degrees and place the potatoes on the middle rack. Cook for 50 to 60 minutes. When the fork goes through them easily remove them and let them cool.
Cut the potato in half length wise and scoop out the inside of the potato, be careful not to go through the skin. Try and leave 1/4 inch thickness of potato and skin to keep it sturdy.
Mix the potato, green onion, butter, sour cream, garlic and bacon bits together in a bowl. Refill the potato halves with the mixture and sprinkle grated cheddar cheese on top.
Bake at 350 degrees for approximately 15 minutes until the potato is warm and the cheese has melted.