I have died and gone to heaven! These are my new favorite potato. Perfect for football Sundays. Serve them as a game day treat or next to any protein.
6 Red Potatoes any size
6 slices butter
salt and pepper to taste
1 cup cheddar cheese, grated
4 slices bacon, cooked and crumbled
6 tablespoons sour cream
6 teaspoons chopped chives
In a medium saucepan over medium heat, boil the potatoes in lightly salted water about 20 minutes, or until fork tender.
Preheat the oven to 450°F.
Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. Tip: To avoid the little buggers from escaping from under the masher, cut an x in the center of the potato about half way through.
Place a slice of butter on each potato and sprinkle with salt and pepper.
Bake for 20 to 25 minutes, or until golden brown and crisp. Sprinkle with cheese and put back in oven for 5 minutes or until cheese is melted. Add bacon, sour cream and chives. Serve
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