- 4 large Russet potatoes
- 1 cup sour cream
- 1/4 cup chopped fresh chives
- 1/2 cup cooked, crumbled bacon
- 2 cups grated Colby Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Heat oven to 450 degrees F. Rinse the potatoes under cold running water, scrubbing them lightly with a brush if they are dirty. Prick each one several times with a fork, so it wont burst in the oven. Bake for 65 to 75 minutes or until the skins are dry and crackly, and a small, sharp knife pierces each potato easily.
- Remove potatoes from the oven and let them stand until they are cool enough to handle. (If you wish, this initial baking can take place hours – or even a day or two – ahead of time. In that case, refrigerate the cooled potatoes until you are ready to continue with final scooping and stuffing process detailed below.)
- Heat oven to 375 degrees F for the second baking. Split each potato lengthwise, scoop out the inside from each half, leaving the outer potato shell 1/4 to 1/3-inch thick. Using a large fork or potato masher, mash the scooped-out potato coarsely, then add the sour cream, chives, bacon, 1/4 cups cheese and the salt and pepper. Mix with a fork until blended, but don't worry about making it perfectly smooth.
- Divide the filling among the potato shells, using about 1/2-cup in each. Sprinkle each with about 1 tablespoon of the remaining cheese. Place the potatoes side by side in a 13 x 9-inch baking pan or any baking dish that holds them comfortably. Bake for 20 to 30 minutes or until the cheese has melted and the tops are lightly browned.