These are really simple but take some time, so be sure to plan ahead. These can be made and then frozen. If you're freezing them, don't add green onions or fresh chives, and follow the instructions but stop before baking them the second time. Wrap each half tightly in plastic wrap and store in a freezer bag. To bake, let them thaw in the fridge for a few days, and bake as normal.
You can serve these as a main course or a side with a soup or salad.
Russet potatoes, sometimes called Idaho potatos, are the most commonly cultivated potato in North America. They have rough brown skin and dry, white, mealy flesh. They are suitable for baking, mashing, and making fries. They are excellent sources of vitamin C and they contain more potassium than bananas.
Prep time: 5 minutes
Initial baking time: 1 - 1 1/2 hours
Cooling time: 1-2 hours
Time to make the filling: 30 minutes
Second baking time: 20 minutes
Cooling time: 10 minutes
Total time from start to finish: 3-4 hours (most of this is baking and cooling)
What you need:
8 Russet potatoes (4 if they're as large as mine)
2 tsp kosher salt
2 TBS oil
2 sticks salted butter, melted
1 cup sour cream
1 cup half-and-half
1 4.5 ounce bag real bacon bits (or the equivalent in cooked bacon)
1 cup cheddar cheese
2 tsp seasoned salt
Fresh cracked pepper to taste
4 green onions, sliced (optional)
1 TBS chopped fresh chives or 1 tsp dry chives (optional)
Potato masher or food mill