Ingredients
The following ingredients have 4 Servings
- 8 russet potatoes, (scrubbed clean)
- 8 slices bacon, (cooked crispy and chopped)
- vegetable oil
- salt
- 2 cups cheddar cheese, (shredded)
- green onions, (thinly sliced)
- sour cream
Instruction
- Preheat oven to 400ºF. *To decrease cooking time, start cooking potatoes in the microwave first. Use a fork to prick potatoes a few times. Microwave potatoes all at once for 5 minutes. Flip over and microwave for 5 more minutes. **Alternatively, follow these directions to cook baked potatoes in the Instant Pot.
- Place potatoes on a baking sheet and drizzle vegetable over them. Use hands or pastry brush to rub oil over skins. Bake for 15-20 minutes, flip potatoes, and bake for 15-20 minutes more, or until potatoes are fork-tender. Cooking time will vary based on size of potatoes and if cooking started in microwave.
- When cool enough to handle, slice potatoes in half lengthwise. Use a spoon to scoop out the middle, leaving some flesh around the skin.
- Brush inside and outside of prepared skins with more vegetable oil. Season both sides generously with salt.
- Place skins cut-side down on the baking sheet. Bake for 8 minutes, flip and bake for 8-10 minutes more.
- Remove from oven and divide shredded cheese and bacon between potato skins. Return to oven for 5 more minutes, or until cheese is bubbling and melted. Serve warm with green onions and sour cream.