Ingredients
- 6 medium russet potatoes washed and dried
- Canola oil for drizzling
- 1 ounce unsalted butter
- 2 1/4 cups shredded cheddar cheese
- 3/4 cup cooked bacon crumbled
- 1 1/3 cups sour cream
- 1/3 cup onion grated
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions
Instructions
- Preheat oven to 400°F. Drizzle potatoes with canola oil and sprinkle with kosher salt. Place on center rack in oven and bake for 60 minutes or until tender.
- Remove potatoes from oven and let cool on a rack. Once cool, cut an oval on the skin, remove the top, and scoop out the insides into a mixing bowl.
- Add butter to the scooped potato in the mixing bowl and mash. Mix in 1 1/2 cups of cheese, the bacon, sour cream, grated onion, salt, and pepper.
- Fill the potato skins with the mixture. Arrange them in an oven-safe dish, cover with foil, and bake at 350°F for 15 minutes.
- After removing the foil, top with the remaining cheese and continue baking until the cheese melts. Sprinkle with green onions when serving.
