Ingredients
Scale
- 4 large russet potatoes
- 4 strips of bacon
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes and poke them with a fork; rub with olive oil and season with salt.
- Bake the potatoes for about 45-60 minutes until tender.
- While the potatoes are baking, cook the bacon until crispy, then chop into small pieces.
- Once the potatoes are done, let them cool slightly. Cut the potatoes in half lengthwise and scoop out the inside, leaving a small amount of flesh in the skins.
- In a bowl, mash the potato flesh with sour cream, half of the cheese, bacon bits, and chopped green onions. Season with salt and pepper.
- Fill the potato skins with the mixture and top with the remaining cheese.
- Bake again for about 15 minutes, until the cheese is melted and bubbly.
- Serve warm, garnished with extra green onions if desired.
Notes
Use similar-sized russets for even baking. Let potatoes cool a bit before scooping so the skins keep their shape.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg