American baked potatoes stuffed with bacon and cheese

Ingredients for 8 servings:

• 4 large potatoes (baking)
• 60 g butter, soft, in pieces
• 220 g sour cream, natural, as a substitute for sour cream
• 100 g Cheddar cheese, coarsely grated, or medium-aged Gouda as a substitute
• 4 slice(s) Bacon, large, fried and crumbled
• 4 spring onions, cut into rings

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 15 minutes

Bacon and Cheese Stuffed Potatoes

Preheat the oven to 200 degrees C (top/bottom heat). Clean the potatoes and place them on a baking sheet. Bake in the oven for 1 hour; they should be almost done. Allow to cool slightly. Reduce the oven heat to 175 degrees C (350 degrees F). Cut the baked potatoes in half lengthwise and hollow out enough to leave a thin shell. Mix the potato flesh with the butter in a bowl, add the sour cream, cheese, bacon, and spring onions, mix well, and spoon the mixture into the hollowed-out potato halves. Place on a baking sheet and bake for another 30 to 35 minutes. Remove the potato halves from the oven and place one half on each plate.