# What You Need:
→ Potatoes
01 - 4 medium russet potatoes, scrubbed clean
→ Toppings
02 - 1 cup shredded cheddar cheese
03 - 4 slices bacon
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
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick the potatoes all over with a fork. Rub them with 1 tablespoon olive oil and sprinkle with salt.
03 - Place the potatoes on the baking sheet and bake for 40–45 minutes, until tender when pierced with a knife.
04 - While the potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble or chop.
05 - Remove the baked potatoes from the oven and let them cool for 10 minutes. Lower 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 the scooped potato for another use.
07 - Brush the insides and outsides of the potato skins with remaining olive oil. Place them skin-side down on the baking sheet.
08 - Bake the skins for 8–10 minutes until crisp.
09 - Sprinkle cheese evenly into each potato skin. Top with bacon. Return to oven and bake 5–7 minutes, until cheese is melted and bubbly.
10 - Remove from oven. Garnish with sliced green onions and a dollop of sour cream, if desired. Serve hot.
