4 large russet potatoes
1/4 c. Country Crock Original
1/4 c. sour cream
1/4 c. freshly chopped chives
2 green onions, thinly sliced, white and green parts divided
3/4 c. shredded Cheddar
6 slices crispy bacon, crumbled
Freshly ground black pepper
- Preheat oven to 400°. 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 Country Crock Original, 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.