KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
2 cups shredded sharp cheddar cheese (about 4 ounces)
5 to 6 slices cooked, crumbled bacon
1/3 cup sour cream
2 tablespoons finely chopped fresh chives
|
1st Keep
 Tanya_Moore-Munn
|
Comments