Step by step

Method

10 steps

1. 1

   Scrub the potatoes clean and pat completely dry.

2. 2

   Preheat oven to 400°. Pierce each potato twice with a fork and place on a lightly greased baking sheet. Bake for 1 hour.

3. 3

   Meanwhile, fry the bacon slowly over low heat until crispy on each side. Set the bacon aside and reserve the grease.

4. 4

   Slice each cooked potato in half and use a paring knife to cut a rim around the edge. Use a spoon to scoop out the middle, leaving about 1/3 inch of potato on top of the skins. (Reserve the excess filling for making Baked Potato Soup!)

5. 5

   Use the back of a spoon to smooth the potato layer over the skin. If desired, melt a small amount of butter over the top to make it creamier.

6. 6

   Place the potatoes back on the baking sheet, skin-side-up. Brush the skins with bacon drippings and sprinkle with kosher salt. Bake for 10 minutes.

7. 7

   Flip the potatoes over. Bake skin-side-down for 10 more minutes.

8. 8

   Crumble the bacon into fine pieces. Top the potatoes with the shredded cheddar and bacon.

9. 9

   Bake for 5 more minutes, until the cheese is melted.

10. 10

    Sprinkle with diced green onions and serve with sour cream.