To get ahead on prep, cook onions and assemble potatoes up to two days ahead, then microwave to reheat.
- 2 slices bacon
- 1 onion thinly sliced
- 2 (8 oz.) baking potatoes baked
- 1/4 c. milk warmed
- 2 tbsp. butter melted
- 1/4 c. sour cream + additional
- 1 tbsp. chopped fresh chives
In nonstick skillet over medium heat, cook bacon until crisp, 7−8 min.; drain. Discard all but 1 tbsp. drippings from skillet; add onion. Cook until starting to brown, 8−10 min., stirring. Reduce heat to medium-low; add 1/4 cup water. Cook until caramelized, 20 min., stirring and adding water 2 tbsp. at a time as liquid evaporates.
Reserve 2 tbsp. onions; chop remaining. Chop bacon. Split potatoes lengthwise. Scoop out flesh into bowl, leaving 1/4"-thick shell. Add milk and butter; mash. Stir in sour cream, onions, 1/4 tsp. salt, 1/8 tsp. pepper and half of bacon; spoon into potato shells. Microwave in 15-sec. intervals until hot. Top with additional sour cream, bacon, reserved onions, and chives.