Ingredients
- Russet Potatoes: 4 medium-sized (about 8-10 ounces each)
- Olive Oil: 2 tablespoons
- Cheddar Cheese: 1 cup, shredded
- Bacon: 4 slices, cooked and crumbled
- Sour Cream: ½ cup
- Salt: To taste
- Optional Toppings: Chives, green onions, jalapeños
Instructions
- Bake the Potatoes
Preheat oven to 400°F (200°C). Wash and dry potatoes, then pierce each one several times with a fork. Place directly on the oven rack or on a lined baking sheet and bake for 45 minutes, or until tender. Remove from the oven and let them cool slightly. - Scoop Out the Insides
Slice each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about a ¼-inch layer inside the skin. Save the scooped flesh for another use, like mashed potatoes. - Bake the Skins
Brush both sides of each potato skin with olive oil and sprinkle with salt. Place cut-side down on a baking sheet, and bake for an additional 10-15 minutes until crispy and golden. - Add Toppings
Remove the skins from the oven and flip them over. Fill each with shredded cheese and bacon bits. Optionally, add jalapeños or green onions for extra flavor. - Final Bake
Return the topped skins to the oven and bake for 5-7 minutes, or until the cheese melts. Remove from the oven and let cool slightly. Finish with a dollop of sour cream and a sprinkle of fresh chives or green onions.