Ingredients
12
12 servings
- •6 russet potatoes
- •olive oil
- •salt, to taste
- •pepper, to taste
- •10 slices bacon, cooked and crumbled
- •3 cups sour cream
- •4 cups shredded cheddar cheese
- •fresh chive, for garnish
Instructions
- Place potatoes on a baking sheet and poke holes in two sides with a fork.
- Coat potatoes with olive oil, and sprinkle with salt and pepper.
- Bake for at 425°F (220°C) for 45 minutes.
- Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
- Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
- Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
- Repeat for a second layer.
- Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
- Sprinkle with chives.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 396
- Carbohydrate: 30g
- Fat: 24g
- Fiber: 2g
- Protein: 13g
- Sugar: 3g
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