Ingredients
Method
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean and pierce several times with a fork.
- Rub potatoes with olive oil, salt, and pepper.
- Bake for 45-60 minutes, or until tender.
- Let potatoes cool slightly, then cut in half lengthwise.
- Scoop out the potato flesh, leaving a 1/4-inch border. Reserve scooped-out potato for another use.
- Brush the inside of the potato skins with olive oil.
- Bake for 10-15 minutes, or until crispy.
- Top with cheddar cheese and bacon.
- Bake for 5 minutes, or until cheese is melted and bubbly.
- Top with sour cream and green onions.
- Serve immediately.
Notes
Start by using Russet potatoes, as they tend to crisp up the best. Don’t skimp on the olive oil; it's crucial for creating that golden-brown, irresistible exterior. Piercing the potatoes before baking prevents them from exploding in the oven. After scooping out the insides, brushing some extra olive oil on the inside and outside of the potato skins before the second bake is key for that extra crisp. Pre-baking the skins before adding toppings helps to prevent a soggy final product. Experiment with your favorite toppings to create a personalized snack masterpiece, like adding a dash of hot sauce or a sprinkle of your favorite herbs for an extra burst of flavor.