Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup sour cream
- 2 tbsp butter, melted
- 2 tbsp chopped green onions
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ cup breadcrumbs (optional, for extra crispiness)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Potatoes: Scrub the potatoes clean and pat dry. Poke holes in them with a fork. Rub with olive oil, salt, and pepper.
- Bake: Place potatoes directly on the oven rack and bake for about 50-60 minutes, or until fork-tender.
- Scoop & Mix: Let the potatoes cool slightly, then cut them in half. Scoop out the insides, leaving a thin layer of potato in the skins. Mash the scooped-out potato with butter, sour cream, garlic powder, onion powder, cheese, bacon, and green onions.
- Stuff & Bake Again: Fill the potato skins with the mixture. Sprinkle with breadcrumbs for a crispy top if desired.
- Oven-Fry: Place stuffed potatoes on the baking sheet and bake for another 15-20 minutes, or until golden brown and crispy.
- Serve: Let cool slightly and enjoy with extra sour cream or your favorite toppings!
Would you like to add any custom seasonings or fillings? 😊