Signature 17st Potato Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Scrub the russet potatoes well and pat dry. Prick each potato several times with a fork to allow steam to escape.

Bake the potatoes directly on an oven rack or on a rimmed baking sheet for 45–60 minutes, until skins are crisp and an instant-read thermometer inserted into the center reads 210°F (99°C) or a knife slides in easily.

Remove potatoes from oven and let cool just enough to handle, about 8–10 minutes. Cut each potato lengthwise and scoop out most of the flesh into a mixing bowl, leaving a thin 1/8–1/4-inch shell so skins hold shape.

Season the scooped potato flesh with 1 tbs kosher salt and 1 tsp black pepper; mash slightly with a fork to break up large lumps but keep some texture.

While potatoes bake, cook the bacon in a skillet over medium heat until crisp, 8–12 minutes, turning as needed. Transfer bacon to a paper towel–lined plate and reserve 1 tbs bacon fat in skillet (drain excess).

Chop 4 slices of the cooked bacon into small pieces for mixing; reserve 2 slices for topping (or adjust per preference). If your chopped pork needs warming, add it to the warm skillet for 1–2 minutes just to heat through in the reserved bacon fat (do not overcook).

To the bowl with the scooped potato flesh, add 3 tbs unsalted butter, 3 tbs sour cream, and 1 cup of the shredded cheddar-jack cheese. Fold gently until combined and creamy. Stir in the chopped cooked pork and the 4 pieces of chopped bacon. Taste and adjust seasoning with remaining kosher salt if needed.

Spoon the potato, pork and cheese mixture back into the reserved potato shells, mounding slightly. Sprinkle the remaining 1/2 cup shredded cheese evenly over the filled potatoes.

Place the filled potatoes on a baking sheet and return to the oven at 400°F (200°C) for 10–12 minutes, until cheese is melted and filling is heated through and edges of skins are crisp. For a browned top, broil for 1–2 minutes—watch closely to avoid burning.

Remove potatoes from oven. Top each with remaining 2 slices of reserved crisp bacon (broken into pieces) and sprinkle with thinly sliced green onions.

If desired, dust lightly with smoked paprika and add a dollop (about 1 tsp) extra sour cream to each for presentation and creaminess.

Serve hot. These signature potatoes are best enjoyed immediately.