🍽️ Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ½ cup sour cream
- 3 green onions, sliced
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
👩🍳 Preparation
1
Bake the Potatoes
Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil and bake until tender.
⏱ About 45–50 minutes2
Cool and Cut
Let the potatoes cool slightly, then cut them in half lengthwise.
⏱ About 5 minutes3
Scoop the Centers
Scoop out most of the potato flesh, leaving a sturdy shell around the skin.
⏱ About 5 minutes4
Season the Skins
Brush the insides with melted butter and season with garlic powder, salt and black pepper.
⏱ About 2 minutes5
Crisp the Skins
Bake the empty skins until the edges begin to crisp.
⏱ About 8–10 minutes6
Add the Filling
Fill each skin with cheddar cheese and crumbled bacon.
⏱ About 3 minutes7
Melt the Cheese
Return to the oven until the cheese is bubbly and melted.
⏱ About 5 minutes8
Finish and Serve
Top with sour cream and sliced green onions before serving.
⏱ About 2 minutes📦 Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer.
🍓 Serving Suggestions
Serve with ranch dressing, hot sauce or a fresh green salad.