Wednesday, January 29, 2014



  • 8 whole Russet Potatoes
  • 4 Tablespoons Canola Oil
  • 2 Tablespoons Butter
  • Salt/pepper To Taste
  • 1-1/2 cup Grated Cheddar Cheese
  • 8 slices Thick Cut Bacon, Fried Until Almost Crisp And Chopped (I cooked it in the microwave)
  • 2 whole scallions, Sliced
  • 1/2 cup Sour Cream

Preparation Instructions

Preheat oven to 400 degrees.
Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil generously.
Place potatoes on a baking sheet and bake about 50-60 minutes.  until skin is crisp and potatoes are tender.  Cool until you can touch the potatoes.
Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt/pepper. Place potato halves face-down and return to the oven for 5-7 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, another 5-7 mins.
Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
Serve immediately with sour cream and scallions. Yum!

1 comment:

Nancy said...

Sounds yummy! What happens to the potato that was scooped out?

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