Servings
4
Total Cook Time
35MIN
Ingredients
- 4 medium russet potatoes, baked until tender
- Avocado oil or baking spray
- 4 strips thick-sliced bacon
- 1 – 1 1⁄2 cups Cache Valley® shredded triple cheddar
- Sour Cream
- Fresh chives, minced
Steps
- Preheat the oven to 400°F and line a large sheet pan with foil.
- Cut the baked potatoes in half lengthwise. Carefully scoop out the centers, leaving about a 1/4-inch border to help the skins hold their shape.
- Lightly drizzle the potato shells with avocado oil (or spray with baking spray) and place them cut-side up on the prepared sheet pan. Arrange the bacon strips alongside the potatoes.
- Cook in the oven for 10–15 minutes, until the bacon is crispy and the potato shells are golden and slightly crispy. Remove the bacon and chop it into small pieces.
- Sprinkle the potato shells evenly with shredded cheddar and top with the chopped bacon. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted.
- Top with sour cream and fresh chives before serving.
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Author Bio
Amanda Scarlati – Scarlati Family Kitchen
Amanda Scarlati is a professionally trained chef, recipe developer, and founder of Scarlati Family Kitchen. She creates approachable, chef-quality recipes designed to bring families together and help home cooks feel confident in the kitchen. With a warm, down-to-earth style, Amanda makes cooking simple, enjoyable, and a way to create lasting traditions.
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