# What You Need:
→ Potatoes
01 - 4 medium russet potatoes, scrubbed clean
→ Toppings
02 - 1 cup shredded cheddar cheese (approximately 4 ounces)
03 - 4 slices bacon, cut into pieces
04 - 3 green onions, thinly sliced
05 - 2 tablespoons sour cream for serving (optional)
→ Seasoning
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Prick the potatoes all over with a fork. Rub each potato with 1 tablespoon olive oil and sprinkle evenly with salt.
03 - Place potatoes on the prepared baking sheet. Bake for 40 to 45 minutes until tender when pierced with a knife.
04 - While potatoes bake, cook bacon pieces in a skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces.
05 - Remove baked potatoes from the oven and let cool for 10 minutes. Reduce oven temperature to 375°F.
06 - Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin. Reserve scooped flesh for another use.
07 - Brush the insides and outsides of potato skins with remaining olive oil. Arrange skin-side down on the baking sheet. Bake for 8 to 10 minutes until crisp.
08 - Sprinkle cheddar cheese evenly into each potato skin. Top with crumbled bacon. Return to oven and bake for 5 to 7 minutes until cheese is melted and bubbly.
09 - Remove from oven. Garnish with sliced green onions and a dollop of sour cream if desired. Serve immediately while hot.
