Ultimate Stuffed Baked Potatoes

Serves 6

7 large Russet potatoes (washed and dried)

3 tablespoons olive oil

6 slices bacon (chopped)

1 shallot (diced)

¾ stick butter (at room temperature)

1½ cups sour cream

1 cup mild cheddar cheese

¼ cup finely chopped fresh chives

¼ teaspoon paprika

Salt and pepper (to taste)

 

1. Preheat oven to 400º F.
2. Wrap each potato in a piece of aluminum foil. Place directly on oven rack. Bake at 400º F until tender with a fork, approximately 1 hour. Remove from oven. Unwrap potatoes. Transfer onto a sheet pan and allow to cool.
3. Peel one potato and place in a bowl.
4. Drizzle oil over remaining 6 potatoes, coating skin of each potato well. Sprinkle with salt and pepper. Slice tops of each potato (cutting off approximately ¼ of each potato, lengthwise). Scoop out flesh of potatoes into bowl containing whole peeled potato, being careful not to break the skins. Set potato shells aside.
5. In a frying pan (or skillet), cook bacon until crisp. Remove bacon and set aside. Add shallot to bacon fat and sauté until transparent.
6. Mash bowl of potatoes until smooth. Add bacon, sautéed shallot, butter, sour cream, cheddar cheese, chives, and paprika. Mix well. Season with salt and pepper to taste.
7. Fill each potato shell with mixture. Set potatoes back onto sheet pan and bake at 400º F for an additional 5 minutes. Serve warm.