Do me a favor and look past this incredibly unflattering photo of the most delicious potatoes. Filled with aged cheddar, Gruyere, sour cream, and chives, they’re buttery, they’re creamy, and they’re super indulgent.
- 4 russet potatoes (about 2 1/2 pounds)
- 1 cup grated aged cheddar cheese
- 1 cup grated Gruyere cheese
- 1/2 cup sour cream
- 3 tablespoons butter
- 2 tablespoons finely chopped chives
- 1 tablespoon finely chopped parsley
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon Worcestershire sauce
- 8 slices turkey bacon, cooked and cut into 1/4″ strips
- Salt and pepper, to taste
- 1/4 teaspoon paprika
- Heat oven to 450F degrees. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and let cool slightly.
- Halve potatoes lengthwise and scoop out insides with a spoon into a medium bowl, leaving 1/4″ of the outer layer of potato and skin behind; transfer empty potato halves to a baking sheet. Combine scooped potato insides, 1/2 cup each cheddar and Gruyere, and sour cream, butter, chives, parsley, Tabasco, Worcestershire, and bacon and season with salt and pepper. Spoon mixture into potato halves and sprinkle with remaining cheese and the paprika.
- Bake until cheese is browned and bubbly, about 10 minutes.