Ingredients
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4 large russet potatoes, scrubbed
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5 tbsp unsalted butter, melted, divided
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1/2 (2.1 oz) pkg fully cooked bacon slices
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1 cup shredded Monterey Jack cheese
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1/2 cup sour cream
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2 tbsp finely chopped chives
Steps
1
Preheat oven to 425°F. Using a sharp knife, on each potato, make a series of evenly spaced slices, approximately 1/8 inch thick, cutting ¾ of the way through so potato remains intact. Add potatoes to a 9x13-inch baking dish lined with parchment.
2
Drizzle half the melted butter over potatoes, getting into the nooks and crannies as much as possible. Use a brush to spread butter between slices. Season with salt and pepper. Bake 35 min.
3
Remove from oven and drizzle remaining butter all over potatoes (microwave the butter for a few seconds to remelt, if needed). Bake 30–35 min. more, until potatoes are tender and edges are crisped, basting with pooled butter halfway through.
4
Meanwhile, microwave the bacon according to package directions and let cool. Remove potatoes from oven and top with the cheese. Return to oven and bake 3–4 min., until cheese is melted. Let potatoes cool slightly, then use a fork to slightly fan apart slices. Divide sour cream among potatoes. Crumble bacon on top and sprinkle with the chives.
