Ingredients

The following ingredients have 4 Servings
  • 3/4 pound of bacon (12 ounces, preferably thick cut)
  • 5 leftover baked large russet potatoes (or 10 small ones)
  • 1 pound grated cheddar cheese
  • 2-3 green onions (green parts only, thinly sliced)

Instruction

  • Preheat the oven to 350°F.
  • Fry the bacon according to package directions until it is mostly crisp but not overcooked or dark. Transfer the bacon to a paper towel lined plate to cool slightly. When it is cool enough to handle, chop it roughly.
  • Line a rimmed cookie sheet or jelly-roll pan with heavy-duty aluminum foil. Brush it generously with some of the rendered bacon fat.
  • Cut the potatoes in half lengthwise. Then cut each piece in half cross-wise*, yielding four pieces out of each potato. *If using the small potatoes, just cut in half lengthwise.
  • With a spoon, scoop most of the 'guts' from each potato, leaving a shell of potato that is about 1/8 to 1/4-inch thick all the way around. Brush the entire shell with bacon fat and place each potato shell on the prepared cookie sheet. Bake for about 15 to 20 minutes, or until the potato skin is crisp and the bacon fat is bubbling on top of the potato shell. The potato shell should be starting to brown in places.
  • Distribute the grated cheese and chopped bacon evenly over the potato shells. Raise the temperature to 425°F and return the pan to the oven for an additional 10 minutes, or until the cheese is bubbly and beginning to lightly brown in places. Remove the pan from the oven and let stand 2 minutes before transferring to a serving tray. If desired, sprinkle with the thinly sliced green onions before serving.