Stuffed Baked Potatoes: Crispy Salt - My Grandma Recipes

Ingredients

• 4 large Russet potatoes (approx. 250g each), scrubbed
• 120ml water
• 15g kosher salt
• 15ml neutral oil (avocado or grapeseed)
• 115g unsalted butter, softened
• 120g sour cream, room temperature
• 175g sharp cheddar cheese, freshly grated and divided
• 6 slices thick-cut bacon, cooked until crispy and crumbled
• 1 tsp rendered bacon fat (reserved)
• 60ml whole milk, warmed
• 2 cloves garlic, minced and sautéed
• 5g fine sea salt
• 2g freshly cracked black pepper
• 2 green onions, finely sliced