• 4 large russet potatoes
• 1/4 cup buttes
• 1/4 cup sour cream
• 1/4 cup freshly chopped chives
• 1 or 2 green onions, thinly sliced
• 6 slices cooked bacon, crumbled
• 3/4 cup shredded Cheddar, divided
• Salt and pepper, to taste

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 and cut lengthwise slits in the top of each. Carefully scoop out flesh and place into a medium bowl. Add butter, sour cream, chives, green onions, bacon and half of the cheese. Season with salt and pepper. Spoon filling back into each potato half, mounding it on top. Sprinkle with remaining cheese and return to oven until melted, about 5 minutes. Makes 8 potato halves.