2 large russet potatoes
1 tbsp extra virgin olive oil
4 slices bacon
2 tbsp butter
1 tsp garlic powder
1/2 cup cheddar cheese, shredded
4 tsp sour cream
1 tsp chives
salt and pepper
Preheat Fritaire to 400F
Wash potatoes and brush them with olive oil. Bake for 40 minutes or until tender.
While potatoes are baking, grill the bacon slices for 3-4 minutes or until crisp.
Chop the bacon and set it aside.
Once potatoes are cooked, cut them lengthwise and carefully scoop out the flesh from the center into a bowl.
Then add butter, garlic powder, chives, half the bacon and cheddar. Combine well and season with salt and pepper.
Stuff the potatoes with the filling and sprinkle with cheddar cheese.
Return the potatoes to Fritaire until cheese is melted.
Top with chives, sour cream and remaining bacon.
