# Ingredient List:
→ Potatoes
01 - 4 medium russet potatoes, scrubbed
→ Toppings
02 - 1 cup shredded cheddar cheese (120 g)
03 - 4 slices bacon
04 - 3 green onions, thinly sliced
05 - 2 tbsp sour cream (optional, for serving)
→ Seasoning
06 - 2 tbsp olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
# Cooking Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick potatoes all over with a fork. Rub with 1 tablespoon olive oil and sprinkle with salt.
03 - Place potatoes on the baking sheet and bake 40 to 45 minutes until tender when pierced with a knife.
04 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
05 - Remove potatoes from oven and cool for 10 minutes. Reduce oven temperature to 375°F.
06 - Cut each potato in half lengthwise. Carefully scoop out flesh, leaving about 1/4 inch attached to skin. Reserve scooped flesh.
07 - Brush inside and outside of skins with remaining 1 tablespoon olive oil. Place skin-side down on baking sheet.
08 - Bake potato skins for 8 to 10 minutes until crisp.
09 - Sprinkle shredded cheddar cheese evenly into skins. Top with crumbled bacon. Bake 5 to 7 minutes until cheese melts and bubbles.
10 - Remove from oven. Garnish with sliced green onions and a dollop of sour cream if desired. Serve hot.
