Ingredients
Equipment
Method
- Start by scrubbing your potatoes clean under cold water and pat them dry with a paper towel.
- Rub each potato with olive oil or melted butter, then sprinkle generously with salt and pepper.
- Poke holes in the potatoes with a fork to let steam escape.
- Place the potatoes on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for about an hour until tender.
- Once the potatoes are cool enough to handle, slice them lengthwise into halves and scoop out most of the soft interior, leaving a thin layer attached to the skin.
- Brush the insides of the skins with more olive oil or butter, then place them back on the baking sheet, cut side down, and return to the oven for another 10 minutes.
- Flip the skins over and sprinkle shredded cheese evenly across each one, then return to the oven for about 5 minutes until the cheese is melted.
- Top with crumbled bacon, dollops of sour cream, and a sprinkle of green onions.
Nutrition
Calories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg
Notes
Consider swapping cheddar for Monterey Jack or mozzarella for a milder flavor. Greek yogurt can be used instead of sour cream for a tangy twist. For a healthier version, use plant-based cheese and coconut bacon. For storage, keep leftovers in an airtight container in the fridge for up to three days; reheat in the oven for best results. You can bake the potatoes and scoop them out a day ahead, storing them in the fridge and crisping them up before serving.
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