Ingredients
- 4 russet potatoes
- 8 slices bacon not thick-cut
- 4 tablespoons unsalted butter
- 8 ounces extra-sharp Cheddar cheese shredded
- 1 cup sour cream
- 2-3 green onions sliced
Instructions
- Preheat your oven to 350°F. Scrub the russet potatoes clean under running water, then pat them dry with a towel.
- Carefully wrap each potato lengthwise with 1-2 slices of bacon, ensuring the slices slightly overlap. Secure the bacon with toothpicks to keep it in place during baking.
- Place the bacon-wrapped potatoes on a baking sheet and bake in the preheated oven for 55 to 60 minutes. The potatoes are done when they feel tender when pierced with a fork and the bacon is crispy.
- Once baked, remove the potatoes from the oven and let them cool for about 10 minutes. Carefully remove the toothpicks.
- Create a slit on the top of each potato and gently press the ends to open up the potato. Stuff each potato with 1 tablespoon of butter and then top with shredded cheese, green onions, and a dollop of sour cream. Serve immediately and DEVOUR!
