Ingredients
- 6 small to medium russet potatoes
- 2 tablespoons olive oil divided
- Salt to taste
- Freshly ground black pepper to taste
- Garlic powder to taste
- Onion powder to taste
- 5 ounces shredded cheddar cheese
- 6 slices bacon cooked and chopped
- 1/2 cup sour cream optional
- 2 green onions thinly sliced
Instructions
- Preheat your oven to 400°F. Scrub the potatoes, poke holes in each with a fork, then rub with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 45-55 minutes until tender.
- Remove the potatoes from the oven and let them cool until you can handle them. Cut each potato in half lengthwise and scoop out most of the flesh, leaving about a 1/4-inch-thick shell.
- Brush the potato skins with olive oil and season with salt and pepper. Sprinkle with garlic and onion powders.
- Place the skins cut side down on a baking sheet and bake at 450°F for 10-15 minutes until crisp. Flip the skins, sprinkle with shredded cheddar cheese and bacon, and bake for 5 more minutes until the cheese melts. Top with sour cream and green onions before serving.
