Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup green onions, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the potatoes, then poke holes in them with a fork.
- Coat potatoes with olive oil and salt, then bake for 45-50 minutes until tender.
- Let the potatoes cool for 10 minutes.
- Slice each potato in half and scoop out the flesh.
- Mix the potato flesh with cheese, bacon, sour cream, and green onions; season to taste.
- Stuff the potato skins with the mixture.
- Bake the stuffed potatoes for an additional 15-20 minutes until golden and bubbly.
- Let cool slightly, then serve warm.
Notes
- Feel free to customize the filling ingredients based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Meat-based
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg