Ingredients

The following ingredients have 4 Servings
  • 3 russet potatoes (medium-large size)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 6 slices bacon (or pepperoni)
  • 1 tbsp canola oil
  • 2 cups mozzarella cheese (shredded or grated)
  • 1/2 cup sour cream
  • 1 green onions (minced)
  • 1 tbsp parsley (minced)

Instruction

  • Preheat oven to 400°F. Set aside a large rimmed baking sheet.
  • Wash potatoes and then rub with canola oil and salt.
  • Bake for 45 minutes in the upper middle part of the oven.
  • While the potatoes are baking, fry the bacon strips over medium heat until they start to get crispy. Remove to a paper towel lined plate and reserve.
  • Remove potatoes from oven and allow to cool for 10 minutes. Meanwhile, raise the oven temperature to 425°F.
  • Slice the potatoes lengthwise and scoop out the centers of the potato with a spoon or melon baller, leaving a 1/4-inch of potato flesh around the skin.
  • Brush the potato skins with canola oil and return to the baking sheet skin-side down.
  • Bake at 425°F for 7-8 minutes, then flip the skins and bake another 7-8 minutes.
  • Remove from the oven
  • Top with optional fresh herbs/green onions. Serve and enjoy!