Ingredients
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- 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
- 4 Large Russet Potatoes, washed (or 5 Yukon
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Instructions
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- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
- Give potatoes a good scrub and dry them completely with a paper towel.
- 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.
- 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.
- Bake for 10 minutes. Flip and cook for an additional 5 to 10 minutes, or until the edges are starting to crisp.
- Sprinkle each potato half with cheese and bacon. Return to the oven 3-5 minutes, or until the cheese is melted and bubbly.
- Once cooled for a couple of minutes, create football laces using squeezable sour cream (optional).
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