• 8 medium russet potatoes about 8 ounces each
• ½ cup butter 1 stick, softened
• ⅔ cup cultured sour cream
• ⅔ cup milk
• 1 teaspoon sea salt Celtic sea salt is best
• ¾ teaspoon pepper
• 10 bacon strips uncured is best, cooked and crumbled
• 2 cups shredded aged cheddar cheese do not use pre-shredded cheese
• ¼ cup chopped green onions

• 2 cups leftover baked potatoes ½ inch sliced
• 2 Tbsp. extra virgin olive oil
• ½ teaspoon Lawry's seasoning salt
• 1 Tbsp. butter

• 6 small baking potatoes
• 2 tablespoons unsalted butter melted
• ½ teaspoon parsley
• ¼ teaspoon seasoned salt
• ¼ teaspoon garlic powder
• 3 slices cooked bacon finely chopped or 3 tablespoons bacon bits
• 2 tablespoons green onion or chives, sliced
• 1 cup cheddar cheese
• sour cream for serving

• 6 large russet potatoes
• ¼ cup unsalted butter
• 4 oz cream cheese
• ⅔ cup sour cream
• ½ cup milk
• ½ teaspoon garlic powder
• salt and pepper (to taste)
• 2 cups cheddar cheese (shredded)
• 1 ½ cup bacon (cooked and crumbled)
• ¼ cup green onions (diced)

For the potatoes:

• 4 medium russet potatoes (washed, dried, and rubbed lightly with oil)

For the filling:

• 6 tablespoons butter, at room temperature
• ½ cup sour cream, at room temperature
• ½ cup milk, at room temperature
• 3 pieces cooked bacon chopped
• ½ cup shredded cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 green onion, sliced
• Kosher salt and pepper, to taste

For the topping:

• 1 cup shredded cheddar cheese
• 3 pieces cooked bacon chopped
• 1 tablespoon finely chopped chives
• Kosher salt and black pepper to taste

• 2 lbs potatoes
• 1 teaspoon cumin
• 2 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoon olive oil
• 8 tortilla wraps

• 4 Large potatos Russet potatos work well for this recipe. 4 large potatoes is about 2 lbs of potatoes.
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• 1 teaspoon onion powder
• 1 ½ teaspoons garlic powder
• ¼ teaspoon mustard powder optional- but my family likes it added in and notices when it's gone
• 2 teaspoons salt
• ½ teaspoon black pepper
• 3 tablespoons oil vegetable oil, peanut oil or avocado oil work best

• 8 slices uncured bacon - cooked and chopped (I like to bake mine ahead of time)
• 7 tablespoons unsalted butter
• ¼ cup gluten free all purpose flour
• 5 cups whole milk
• 5 russet potatoes - baked, peeled and cubed
• ¼ cup onion - minced
• 2 cloves garlic - minced
• 4 green onions -  chopped
• 2 cups cheddar cheese - grated
• 1 cup sour cream
• 2 teaspoons garlic powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper

• 2 leftover baked potatoes, about 8 ounces each
• 1 tablespoon butter
• 1 tablespoon light olive oil (for frying)
• salt and pepper, to taste

• 4 flour tortillas
• 2 medium potatoes
• 3 large eggs
• 8 strips of bacon
• ½ cup shredded cheddar cheese
• ¼ cup salsa
• ¼ cup ketchup
• 2 tablespoon oil