Ingredients

The following ingredients have 25 Servings
  • 4 large russet potatoes (, washed (or 5 Yukon potatoes))
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2-3 Tablespoons unsalted butter (, melted)
  • 1- 2 cups shredded cheddar cheese (, plus more as needed)
  • 4-6 slices bacon (, cooked and crumbled (or 1/2 cup bacon bits))
  • Sour cream (, optional)
  • Sliced green onions (, optional)

Instruction

  • Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  • Give potatoes a good scrub and dry completely with a paper towel. 
  • Place on baking sheet, and brush all over with olive oil. Sprinkle with salt. Bake 1 hour, or until soft and tender. Let cool until easy to handle.
  • Turn oven to 450°F. Cut the potatoes in half and scoop out the flesh, leaving about 1/4-inch of flesh on the skin. Brush the tops and bottom of potato halves with butter. Sprinkle the inside with salt and pepper. Return to the baking sheet.
  • Bake 10 minutes. Flip and cook an additional 5 to 10 minutes, or until edges are starting to crisp.
  • Sprinkle each potato half with cheese and bacon. Return to oven 3 to 5 minutes, or until the cheese is melted and bubbly.
  • Top with a dollop of sour cream and sliced green onions, if desired.