# What You'll Need:
→ Potatoes
01 - 4 medium russet potatoes, scrubbed clean
→ Toppings
02 - 1 cup shredded sharp cheddar cheese
03 - 4 slices thick-cut bacon
04 - 3 green onions, thinly sliced
05 - 2 tablespoons sour cream, for serving
→ Seasoning
06 - 2 tablespoons extra virgin olive oil
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - Prick the potatoes all over with a fork. Rub them with 1 tablespoon olive oil and sprinkle evenly with salt.
03 - Arrange the potatoes on the prepared baking sheet. Bake for 40–45 minutes, until tender when pierced with a knife.
04 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels, then 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. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin. Reserve scooped potato for another use.
07 - Brush the insides and outsides of the potato skins with remaining olive oil. Place skin-side down on the baking sheet. Bake for 8–10 minutes until crisp and golden.
08 - Sprinkle cheese evenly into each potato skin. Top with crumbled bacon. Return to oven and bake for 5–7 minutes, until cheese is melted and bubbly.
09 - Remove from oven. Garnish with sliced green onions and a dollop of sour cream. Serve immediately while hot.
