Ingredients

The following ingredients have 4 Servings
  • 3 medium russet potatoes
  • 3 tablespoons unsalted butter ((melted))
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt ((you can adjust this if you like or add more salt later))
  • 1/2 cup shredded sharp cheddar cheese
  • 3 slices bacon ((cooked crisp and crumbled))
  • 1/4 cup sour cream
  • snipped fresh chives

Instruction

  • Choose flat oblong russet potatoes for best results.
  • Scrub potatoes and wrap in foil; bake at 375F for 75-90 minutes or until tender when pierced with fork. Refrigerate until chilled.
  • Cut potatoes in half lengthwise; use a knife to score the potato inside the cut half and scoop out extra potato (this makes it easier to scoop out without cracking them) and set extra potato aside.
  • Mix melted butter with paprika, garlic, and salt.
  • Place potatoes skin sides up on a baking sheet or toaster oven tray and brush with the melted butter.
  • Bake until potatoes are hot and the skin begins to crisp.
  • Flip potatoes over and brush the potato sides and bake those until golden.
  • Sprinkle cheese into the potato cavities and top with bacon crumbles. Bake those until the cheese melts.
  • Dot skins with sour cream, snipped chives and additional salt if you like. Some people like more, some less- you choose.