Ingredients

• • • • • • • • • • • • • • • • • 4 Large Russet Potatoes, washed (or 5 Yukon
                                  Potatoes)
                                • Olive Oil
                                • Kosher Salt
                                • Freshly Ground Pepper
                                • 2-3 Tablespoons Unsalted Butter, melted
                                • 1-2 Cups Shredded Cheddar Cheese, plus more as needed
                                • 4-6 slices bacon, cooked and crumbled (or ½ cup bacon bits)
                                • Sour Cream, optional
                                • Sliced Green Onions, optional

Instructions

1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
                                                2. Give potatoes a good scrub and dry them completely with a paper towel.
                                                3. Place on a baking sheet, and brush all over with olive oil. Sprinkle it with salt. Bake for 1 hour, or until soft and tender. Let cool until easy to handle.
                                                4. Turn the oven to 450 degrees. Cut the potatoes in half and scoop out the flesh, leaving about ¼-inch of flesh on the skin. Brush the tops and bottom of the potato halves with butter. Sprinkle the inside with salt and pepper. Return to the baking sheet.
                                                5. Bake for 10 minutes. Flip and cook for an additional 5 to 10 minutes, or until the edges are starting to crisp.
                                                6. Sprinkle each potato half with cheese and bacon. Return to the oven 3-5 minutes, or until the cheese is melted and bubbly.
                                                7. Once cooled for a couple of minutes, create football laces using squeezable sour cream (optional).