Twice Baked Potatoes with Bacon and Cheddar Cheese
Ingredients
- 4 (8- to 10-ounce) russet potatoes , unpeeled
- 1/4 teaspoon table salt , plus 1 tablespoon for seasoning the potatoes before cooking
- 4 slices bacon , cut into ½-inch pieces
- 5 tablespoons unsalted butter , melted, divided
- 1/4 cup sour cream
- 1/4 teaspoon pepper
- 3 ounces sharp cheddar cheese , shredded (¾ cup)
- 4 scallions , sliced thin
Instructions
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