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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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baked potatoes Ingredients:
3 – 4 large baking potatoes |
1 small can campbell’s cream of mushroom soup |
1 lb. crisply fried and crumbled hickory smoked bacon |
2 cups shredded medium to sharp cheddar cheese |
1 1/2 to 2 cups of daisy sour cream |
handful of fresh, finely minced chives |
salt & pepper to taste |
Directions:
1. Bake potatoes, wrapped in foil until fork tender
2. Cool at room temperature for an hour or so
3. Slice potatoes lengthwise and scoop out the insides into a large bowl, leaving at least 1/4 inch of potato in the skins. Place skins on a baking sheet to use later.
4. Add sour cream, soup, bacon and more than half of the cheese to potatoes in bowl. Whip with electric mixer until barely blended.
5. Fold in chives and bacon.
6. Scoop mixture back into the potato shells and top with rest of cheese.
7. Bake in oven at 375 until bubbly and browned.
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