8 large potatoes
2 sticks butter cut into pats
1 cup sour cream / plain greek yogurt
1 lb. bacon, cooked very crispy and crumbled
1 cup cheddar
1 cup milk
salt and pepper
Rub potatoes with butter and kosher salt, then bake at 400 for 1-1½ hours, testing for doneness.
Combine butter and sour cream in a large bowl.
Cut potatoes in half while still warm, scoop out and add to butter and sour cream, setting shells aside.
Smash potatoes into mixture (use hand mixer), then add bacon, cheese, milk, and seasonings.
Fill potato skins and top with more cheese.
Return to oven until warm and cheese is melted or refrigerate/freeze for future use.
