# 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
# Step-by-Step Guide:
01 - Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - Using a fork, prick each potato multiple times all over. Rub them evenly with 1 tablespoon olive oil and sprinkle generously with salt.
03 - Arrange the potatoes on the prepared baking sheet. Bake for 40–45 minutes until completely tender when pierced with a knife.
04 - While potatoes bake, cook bacon in a skillet over medium heat until crispy and browned. Transfer to paper towels to drain, then crumble into small pieces.
05 - Remove 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. Save the scooped flesh for mashed potatoes or another dish.
07 - Brush the insides and outsides of each potato skin with the remaining olive oil. Place them cut-side down on the baking sheet and bake for 8–10 minutes until crisped.
08 - Turn the skins cut-side up. Distribute the shredded cheddar cheese evenly among all skins, then top with the crumbled bacon.
09 - Return to the oven and bake for 5–7 minutes until the cheese is completely melted and bubbling. Remove from oven, garnish with sliced green onions, and serve immediately with sour cream on the side.
