Ingredients

The following ingredients have 4 Servings
  • 4 large Russet potatoes (washed)
  • 4 tablespoons unsalted butter (thinly sliced)
  • 1 teaspoon kosher salt (divided, more or less, to taste)
  • 1/2 teaspoon fresh ground black pepper (divided, more or less, to taste)
  • 1 teaspoon olive oil
  • 8 ounces Monterey Jack and Colby cheese blend (or your favorite)
  • 16 ounces thick cut bacon (cooked and crumbled)

Instruction

  • Preheat oven to 400°F.
  • Place a potato on a cutting board with a wood skewer or chopstick against each of the long sides (lengthwise). Cut 1/8th inch slices in the potato, stopping about 3/4 of the way through. The skewers will keep you from cutting all the way through.
  • Drizzle potatoes with olive oil and place a piece of butter in between every few slices. Sprinkle with salt and pepper and bake for about 1 hour.
  • The potatoes will slightly open up, so you can stuff cheese and bacon in between the slices. Use 2 ounces of cheese and 1/4 of the cooked bacon for each potato.
  • Return potatoes to oven and cook for 5 more minutes, or until cheese is melted.
  • Serve and enjoy!