Steakhouse Twice Baked Potatoes with Thick Cut Bacon Pieces

Ingredients

• 4 large russet potatoes

• 1 cup sour cream

• 1 cup shredded cheddar cheese

• 1/2 cup milk

• 4 tablespoons butter

• Salt and pepper to taste

• 1/2 cup cooked and crumbled fried pork belly

• Chives or green onions for garnish

Instructions

Preparing the Potatoes

1. Preheat the oven to 400°F (200°C).

2. Wash and scrub the russet potatoes thoroughly. Prick them with a fork to allow steam to escape.

3. Bake the potatoes directly on the oven rack for about 45-60 minutes, or until tender.

Making the Filling

1. Once the potatoes are done, remove them from the oven and let them cool slightly.

2. Cut the potatoes in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border to maintain the shape.

3. Add sour cream, cheddar cheese, milk, butter, salt, and pepper to the potato insides. Mix until smooth and creamy.

Combining with Thick Cut Bacon Pieces

1. Fold in the crumbled fried thick cut bacon pieces into the potato mixture.

2. Carefully spoon the potato mixture back into the potato skins.

Baking Again

1. Place the filled potatoes on a baking sheet and sprinkle additional cheese on top if desired.

2. Bake in the oven at 350°F (175°C) for an additional 20-25 minutes, or until the tops are golden and heated through.

Serving

• Garnish with chopped chives or green onions before serving.

• Enjoy your steakhouse-style twice baked potatoes with fried pork belly as a delicious side dish or main course!