Ingredients:

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 strips bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • ¼ cup chopped green onions
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon garlic powder
  • Optional: Additional sour cream
  • Optional: Additional green onions
  • Optional: Hot sauce

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, and bake until tender. Let cool slightly.
  2. Slice potatoes in half lengthwise. Scoop out the flesh, leaving a thin layer (about ¼ inch/6mm) attached to the skin. Reserve the potato flesh for another use.
  3. Brush potato skins with melted butter, sprinkle with garlic powder, salt and pepper.
  4. Place potato skins on the baking sheet and bake until crispy and golden brown.
  5. Heat olive oil in a large skillet over medium-high heat. Fry the potato skins, flesh-side down, until extra crispy (optional).
  6. Remove from skillet and place on baking sheet. Sprinkle cheese inside the potato skins.
  7. Bake until cheese is melted and bubbly.
  8. Top with crumbled bacon, sour cream, and green onions. Serve immediately!