Ingredients
Equipment
Method
- Heat the oven to 425°F. Line a baking sheet with aluminum foil.
- Scrub the potatoes clean, rub them with olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50 to 60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
- While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bits with a slotted spoon and drain on paper towels.
- Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove from heat.
- When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave about a quarter inch of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about 3/4 cup of the cheddar cheese. Taste the mixture, and add more salt and pepper as needed.
- Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining 1/4 cup of cheddar cheese. You can bake the potatoes right away, or refrigerate them to bake later.
- Bake for another 15 to 20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer. Serve the potatoes hot and bubbly straight off the baking sheet. Leftovers will keep for up to a week.
Notes
This recipe works well for gatherings or weeknight dinners. The potatoes are naturally low in carbohydrates, fitting a keto lifestyle.