4 baked russet potatoes
½ cup sour cream
¼ cup milk
4 strips thick-cut bacon, cooked and chopped
¾ cup shredded sharp cheddar cheese
2 tbsp. dried chives
½ cup bread crumbs
3 tbsp. melted butter
2 tsp. salt
1/8 tsp. ground white pepper
Peel and dice the potato to roughly ½ to ¾ inch cubes. In a medium bowl, combine the sour cream, milk, bacon, ½ cup cheddar, salt, pepper, and chives. Fold in the potatoes until well coated, and place into an 8”x8” oven-safe dish.
In a separate bowl combine the bread crumbs, melted butter, and remaining cheddar cheese and sprinkle on top of the potatoes. Place on the center rack of the Countertop Oven, uncovered, and bake at 325°F for 35 minutes.
West Bend Newsletter
Get more information on our latest news, best offers, and most popular recipes when you sign up.