Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil (or melted butter)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- ¼ cup chopped green onions
- Sour cream, for serving
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare potatoes: Scrub the potatoes clean, then poke each a few times with a fork. Bake directly on the oven rack for about 45-50 minutes, or until tender.
- Cool & cut: Let the potatoes cool slightly, then cut each in half lengthwise. Carefully scoop out most of the potato flesh, leaving about ¼ inch inside the skins. (Save the scooped potato for another recipe, like mashed potatoes!)
- Season & crisp: Brush the insides and outsides of the potato skins with olive oil or melted butter. Sprinkle with salt, pepper, and garlic powder. Place skins cut side down on a baking sheet and bake for 10 minutes. Flip, then bake another 5-10 minutes until crispy.
- Add toppings: Sprinkle the insides with shredded cheese and crumbled bacon. Return to the oven and bake until the cheese is melted, about 5 minutes.
- Finish & serve: Remove from oven and top with chopped green onions. Serve hot with a side of sour cream for dipping.
If you’d like, I can help you make a version with different cheeses, toppings, or even an air fryer method — just say the word!