Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 Large Russet Potatoes
- 1 Tablespoon Sour Cream
- 1 Tablespoon Shredded Cheddar Cheese
- 2 Tablespoons Chopped Scallions
- 3 strips Crispy Cooked Bacon, Crumbled
- Salt And Pepper, to taste
- Butter Or Neutral Oil For Frying
Preparation Instructions
1. Preheat oven to 350 F. Brush skins of potatoes with oil and put them on a baking tray. Bake them in the oven until done (about one hour).
2. Allow potatoes to cool to room temperature and then slice them in half lengthwise. Scoop out insides, leaving large chunks. Put the potato insides into a bowl and discard the skins
3. Lightly toss in sour cream, cheese, scallions and bacon. The mixture should be stiff and hold its shape and you should have large chunks of potatoes throughout.
4. Press potato mixture into ring molds to hold shape. Put them on a tray and refrigerate them until ready to cook.
5. Pan fry potatoes in a skillet over medium heat with a little bit of butter or a neutral oil. Fry until crispy on both sides and heated through.
