Ingredients
Scale
- 2 large Russet potatoes
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked bacon bits
- 1/4 cup sour cream
- 2 green onions, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean and dry thoroughly.
- Poke holes in each potato with a fork to prevent bursting. Bake for 45 minutes until tender.
- Let cool slightly, then slice potatoes in half lengthwise and scoop out some flesh, leaving about ¼ inch around the edges.
- Brush insides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and bake for an additional 10-15 minutes until golden brown.
- Flip potatoes over and fill each half with cheddar cheese and bacon bits. Bake for another 5-7 minutes until cheese is melted.
- Serve hot topped with sour cream and green onions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaded potato skin (80g)
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg