2 large baking potatoes
2 TBL olive oil
1TBL kosher salt
4 strips bacon, cooked and crumbled.
2 cups shredded cheddar cheese
1 cup sour cream
¼ cup chopped green onions
1. Bake potatoes at 450 degrees until easily pierced with a fork -- we usually make extra when we make baked potatoes and use the leftovers for this recipe. Let cool until you can handle or refrigerate until ready to prepare recipe.
2. Preheat oven to 350 degrees. Cut potatoes in half and, using a small spoon, scoop out the insides, allowing ½ - ¾” of flesh to remain between the scooped out part and the skin. Place potato skins face down on a greased baking sheet. Cook for 8-10 minutes.
3. Remove baking sheet from oven and flip potato skins over. Sprinkle grated cheese on the scooped out portion of each potato half. Top with bacon. Bake 3-5 minutes until cheese is melted.
4. Remove from the oven. Top with sour cream and sprinkle with green onions. Serve immediately.
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