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September 29, 2021

Yield: 4

Prep time: 15 Minutes
Total time: 1 Hour and 20 minutes/Prep and Cook Time


Russet Potatoes | 4

Butter | 1/4th Cup

Sour Cream | 1/4th Cup

Fresh Chopped Chives | 1/4th Cup

Green Onions | 2 Thinly sliced

Cheddar Cheese | 3/4th Cup

Crispy Crumbled Bacon | 6 Slices

Kosher Salt

Black Pepper

Cajun Ranch Buffalo Sauce | 1/4th Cup




Preheat oven to 400 degrees. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour.

Unwrap potatoes and cut lengthwise slits in the top of each. Carefully scoop out flesh from center of each potato into a medium bowl, then add butter, sour cream, chives, green onion whites, half the cheddar, and half the bacon. Season with salt and pepper

Spoon filling back into each potato, mounding it on top. Sprinkle with remaining cheese and return to oven until melted, about 5 minutes. Top with scallion greens and remaining bacon.

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