# What You’ll Need:
→ Potatoes
01 - 4 medium russet potatoes, scrubbed clean
→ Toppings
02 - 1 cup shredded cheddar cheese (approximately 4 ounces)
03 - 4 slices bacon, cooked until crisp and crumbled
04 - 3 green onions, thinly sliced
05 - 2 tablespoons sour cream (optional, for serving)
→ Seasoning
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick potatoes all over with fork. Rub with 1 tablespoon olive oil and sprinkle evenly with salt.
03 - Place potatoes on prepared baking sheet. Bake for 40 to 45 minutes until tender when pierced with knife.
04 - While potatoes bake, cook bacon in skillet over medium heat until crisp. Drain on paper towels, then crumble into pieces.
05 - Remove potatoes from oven and let cool for 10 minutes. Reduce oven temperature to 375°F.
06 - Cut each potato in half lengthwise. Carefully scoop out most flesh, leaving about 1/4 inch of potato attached to skin. Reserve scooped potato for another use.
07 - Brush insides and outsides of potato skins with remaining olive oil. Arrange skin-side down on baking sheet. Bake for 8 to 10 minutes until crisp.
08 - Sprinkle cheddar cheese evenly into each potato skin. Top with crumbled bacon. Return to oven and bake 5 to 7 minutes until cheese melts and bubbles.
09 - Remove from oven. Garnish with sliced green onions and dollop of sour cream if desired. Serve immediately while hot.
