- 6 whole Russet baking potatoes, cleaned
- 6 slices of your favorite bacon (cooked and crumbled)
- 4 ounces grated cheddar cheese
- ½ cup sour cream
- 2-3 green onions, thinly sliced (including the green of the onions)
- 3 tablespoons unsalted butter, melted
Preheat oven to 400 F degrees. Scrub the potatoes clean and prepare for baking. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for approximately 1 hour until the potatoes are cooked through. Remove potatoes from oven and let cool for about 15 minutes.
While potatoes are cooking, cook the bacon in a skillet on medium heat for 10 to 12 minutes, or until crisp. Drain on paper towels and allow cooling before crumbling.
Once the potatoes are cool enough to handle, cut in half horizontally. Using a small spoon (a grapefruit spoon works great) scoop out the insides leaving about a ¼ inch of potato on the skin and reserve the scooped potatoes for later use (i.e. mashed potatoes, breakfast potatoes, etc.).
Next, melt butter. Turn broiler on to high. Brush the butter on the inside and outside of each potato skin and place back on to the baking sheet and broil for 8 minutes per side in order for them to get crispy. Remove from oven and season with salt and pepper. Top with cheese and bacon and return to the oven for another 2 or 3 minutes until cheese is bubbly. Remove from oven and top with a dollop of sour cream and green onions.
Serve and enjoy!
Other filling ideas:
The TEX-MEX: fill with chili meat, your favorite cheese, onions and jalapenos.
The A.M. for BREAKFAST: fill with scrambled eggs and top with your choice of cheese, crumbled bacon and a spicy or mild salsa.
THE FAJITA SPUD: Beef or Chicken Fajitas topped with Chihuahua cheese. Serve with guacamole and pico de gallo.
THE SPICY CHIPOTLE: Fill with grilled chicken breast and topped with Chihuahua cheese and creamy Chipotle sauce and cilantro.
CREAT YOUR OWN VARIATION!
